Oh My Word Potatoes

• 1 (32 ounce) bagorieda frozen southern style hash brown potatoes, completely thawed
• 12 cup butter, softened
• 1 (10 3/4 ounce) can cream of mushroom soup, unprepared
• 1 pint sour cream
• 12 cup yellow onion, finely chopped
• 2 cups shredded cheddar cheese
• 2 cups crushed corn flakes cereal, not frosted

1. Preheat 350F.
2. In a medium bowl mix butter, soup and sour cream until smooth.
3. Stir in onions and cheese.
4. In a large bowl combine POTATOES with wet mixture.
5. Pour into ungreased casserole dish.
6. Bake 1 to 1 1/2 hours or until potatoes are tender.
7. *CHECK POTATOES-IF NOT DONE RETURN TO 350F UNTIL TENDER*.
8. Remove from oven and increase temperatrure to 400F.
9. Sprinkle crushed corn flake cereal on top of casserole.
10. Return to over for 10 to 20 minutes or until topping is golden brown.

brown potatoes, butter, cream of mushroom soup, sour cream, yellow onion, cheddar cheese, corn flakes cereal

Taken from www.food.com/recipe/oh-my-word-potatoes-151069 (may not work)