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.

Author:       Categories: Cookbook, Side Dishes, Vegetables

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