Escalloped Potatoes - cooking recipe

Ingredients

2 lb. frozen hash browns
2 cans cream of celery soup
1/2 c. chopped onions
1 pt. sour cream
1 1/2 c. grated cheese
1 1/2 sticks margarine
2 c. crushed cornflakes (optional)

Preparation

Melt 1/2 stick margarine in a 9 x 13-inch pan.
Put in frozen potatoes.
Mix soup, onions, sour cream and cheese.
Pour over potatoes.
Mix 1 stick melted margarine and crushed cornflakes and put on top, if desired.
Bake 1 hour at 350\u00b0.