CHEESY HASH BROWNS

Servings/Yield:  8 to 10 Servings

Ingredients

2 lbbag frozen hashbrowns, thawed

½ cup butter, melted

2 cans cream of chicken soup

½ cup chopped onion

2 cup grated chedder cheese

2 cup crushed corn flakes

1 teaspoon salt

dash pepper

Method

Stir together potatoes, 1/4 cup butter, salt & pepper, onion, soup and cheese. Pour into 13x9 buttered pan. Top with corn flakes and 1/4 cup melted butter.

Bake uncovered at 350° for one hour.

© Barbara Deitch 2020