2 (12 oz.) pkg. frozen hash browns
1 can cream of chicken soup
1 (8 oz.) ctn. sour cream (I use light)
1 (8 oz.) jar Cheez Whiz
Salt, to taste
1 T. minced onion
Pour over hash browns. Mix 2 1/2 cups crushed corn flakes with 1 stick melted margarine, and spread over top. Bake at 350° for 40 to 45 minutes.
Marion Drees