Ingredients:
1 (2 pound) package frozen hash brown potatoes
½ cup butter, melted
1 teaspoon salt (optional)
¼ teaspoon pepper
½ cup chopped onion
1 can cream of chicken soup
1 (12 to 16 ounce) sour cream
1 (10 ounce) package grated American cheese (I sometimes use cheddar)
Ingredients for the Topping:
2 cups crushed corn flakes
½ cup butter, melted
Directions:
1. Defrost potatoes. Mix in rest of ingredients. Pour into greased 13×9 inch baking dish.
2. Mix corn flakes and ½ cup melted butter
3. Sprinkle on top of potatoes and bake in 350 degree oven for 45 minutes.
Our daughter-in-law, Deanna Vaughn, loves this! I really don’t remember who gave me the recipe, but have made it for years. Probably another one of those Irwin Mortgage pitch-in recipes. It can be prepared the night before you need it, covered and refrigerated until morning.
Lea’s original recipe card from junior high school “Home Economics” class
