In greased 9×13-inch pan, add 2 pounds frozen hash brown potatoes and pour over that 1/4 cup melted butter.
In separate bowl, combine:
1 pt. sour cream
2 c. Cheddar cheese, shredded
2 cans cream of chicken soup
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
Pour over top of potatoes. Sprinkle 2 cups crushed corn flakes on top and dot with butter. Bake at 350° for 1 hour. Serves 12 to 15.
Christi Lamb