Posted by Liza Torborg

2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt

TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted

Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a 9×13″ pan. Sprinkle the topping on top of the potatoes. Bake at 350º for 1 hour. Can be made the day before.