Patty Dineen Reynolds

• 2-1 lb. packages frozen hash brown potatoes
• 1/2 C melted butter
• 1 tsp salt
• 1/4 tsp pepper
• 1 can cream of chicken soup –
• 2 C grated cheddar cheese
• 1/4 C chopped onion
• 2 C sour cream
• Butter

Thaw potatoes and mix with butter, salt, and pepper. Add soup, cheese, onion, and sour cream. Put in greased 9 x 13 pan. Top with crushed cornflakes mixed with butter. Bake at 375 for one hour.