Cheese Potato Casserole

By jannycerv

Ingredients

• 2 pounds of frozen hash brown potatoes
• 1 cup melted margarine (save 1/2 cup to pour over crushed corn flakes later)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely chopped onion
• 2 cans cream of chicken soup
• 2 cups of sour cream
• 2 cups grated sharp cheese
• 2 cups crushed corn flakes

Details

Servings 1
Adapted from chefslittlehelper.com

Preparation

Step 1

1 cup melted margarine (save ½ cup to pour over crushed corn flakes later)

Directions

Defrost potatoes, then combine in bowl with ½ cup butter or margarine. Season with salt and pepper. Add onion, cheese, soup and sour cream. Place in quart casserole dish. Mix remaining ½ cup margarine or butter with corn flakes and sprinkle over top of casserole.

Bake in 350 onion for 45-55 minutes.