Scalloped Hash Browns - cooking recipe

Ingredients

1 lb. frozen shredded hash brown potatoes
1 c. cream of mushroom soup
1 c. sour cream
1 Tbsp. dried, chopped onion
1 c. grated Cheddar cheese
pepper to taste
1 c. corn flakes
1/3 stick margarine, melted

Preparation

Spread potatoes evenly in large flat buttered baking dish. Combine soup, sour cream, cheese, onion and pepper.
Mix and pour over potatoes.
Stir corn flakes in melted margarine and spread on top of soup mixture.
Bake at 350\u00b0 for 45 minutes.