Buffet Potato Casserole - cooking recipe

Ingredients

2 lb. frozen hash browns, thawed
1/4 c. melted oleo
1/2 c. chopped onion
1 can cream of chicken soup, undiluted
1 pt. sour cream
10 oz. or 2 c. Cheddar cheese
2 c. crushed corn flakes
salt and pepper

Preparation

Combine hash browns and oleo.
Season with salt and pepper. Blend all ingredients and pour into a 3-quart casserole dish.
Mix 2 cups crushed corn flakes with 1/4 cup melted oleo.
Sprinkle over potato mixture.
Bake 1 1/2 hours at 350\u00b0.