CHEESY HASH BROWNS
Servings/Yield: 8 to 10 Servings
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
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