Picnic Potatoes - cooking recipe

Ingredients

2 lb. frozen hash brown potatoes
1 (10 1/2 oz.) can cream of chicken soup
2 c. sour cream
1/2 c. margarine, melted
8 oz. sharp cheese, shredded
1 c. onion, chopped
1 c. corn flakes, crushed

Preparation

Thaw hash browns for 30 minutes.
In a 9 x 13-inch pan mix the first 6 ingredients.
Sprinkle corn flakes on top and bake in a 375\u00b0 oven for 1 hour.
Serves 10.