Provided by Dawn Huber - 2001
1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes
In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt. Stir in potatoes and cheese. Transfer into a greased 13x9x2 inch pan. Toss corn flakes and remaining butter. Sprinkle over potatoes. Bake uncovered at 350 degrees for 50 minutes or until heated through. Yield is 8 to 10 servings
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