Hash Brown Casserole (2)

1 (32 oz.) pkg. frozen hash browns
1 pt. lite sour cream
1 can cream of chicken soup
1/2 c. milk
1/2 c. minced onion
1/2 c. + 2 T. butter
2 c. shredded Cheddar cheese

Melt 1/2 cup butter in bottom of 9×13-inch pan and add 1/2 package of hash browns. In medium bowl, combine soup, sour cream, onion and milk. Put 1/2 of mixture on hash browns and 1 cup of cheese. Repeat a second layer. Crush 1 cup of corn flakes and add to it 2 tablespoons melted butter for topping. Bake at 350° for 45 to 50 minutes.

Note: A sprinkling of seasoned salt between layers adds flavor.

Jan Stocker