INGREDIENTS
1 (30 oz) package frozen hash brown potatoes
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes
DIRECTIONS
Preheat oven to 425°. Pour the hash browns into a lightly greased 13×9-inch baking dish. In a large bowl, combine the cheese, sour cream and soup. In a large skillet, over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread over the potatoes in the dish. Then arrange the crushed corn flakes over all the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. Bake at 425 degrees for 1 hour.
