Hash Brown Casserole (5)

2 lb. frozen hash brown potatoes
3/4 c. melted margarine
1/4 tsp. pepper
1 tsp. salt
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. cultured sour cream
1 (10 oz.) pkg. med. Cheddar cheese, grated, or 1 can Cheddar cheese soup
2 c. crushed corn flakes

Thaw potatoes. Combine 1/2 cup melted margarine with all ingredients, except corn flakes. Mix remaining 1/4 cup margarine with corn flakes and sprinkle over potato mixture. Bake in 9×13-inch casserole for 1 hour at 350°. Serves 8 to 12.

Lynn Manning