Sour Cream Potatoes
- 2 lb. bag frozen hash browns, thawed
- 1 pt. sour cream
- 2 c. or 10 oz. grated Cheddar cheese
- 2 cans cream of chicken soup
- 1/2 c. melted butter
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. chopped onion
- Mix everything together and pour into a 13 x 9-inch pan.
- Top with 1/4 cup melted butter and 2 cups crushed cornflakes, mixed together.
- Bake at 350° for 45 minutes.