Potato Casserole

By mrsmortician

Ingredients

• 1 (2 lb) bag frozen hashbrown potatoes
• 1 (16 oz) container sour cream
• 1 can cream of chicken soup
• 12 ozs. shredded cheddar cheese
• 4 T. butter
• 1 med. onion (diced)
• (may need a bit of milk to thin)
• 4 c. cornflakes
• 2 t. salt
• cayenne pepper or Tabasco, to taste

Preparation

Step 1

Warm oven to 350 degrees. Mix onions and hashbrowns together and set aside. Melt the butter and mix it with the sour cream, soup, cheddar cheese and salt. Continue by mixing this mixture with the hashbrowns and onions. Pour this into a buttered 9X13 inch pan and cover with foil. Bake for 1 hour 15 minutes. Take out of oven, remove foil and top with the 4 c. of cornflakes crumbled up. Bake 15 additional minutes. Can be frozen.