Submitted by Robert Ochs, Siloam Springs, Ark.
• 2 pounds frozen hashbrowns
• 1/2 C butter, melted
• 1 can cream of chicken soup
• 16 ounces sour cream
• 1 onion, chopped
• 2 C cheddar cheese, grated
• Salt and pepper to taste
• 2 C corn flakes
Defrost hashbrowns. Combine all ingredients but cornflakes. Pour into 3-quart casserole dish. Sprinkle cornflakes on top. Cover and bake at 350 degrees for 40 minutes.
