Potluck Potatoes - cooking recipe

Ingredients

2 lb. frozen hash brown potatoes
16 oz. sour cream
10 oz. Cheddar cheese, shredded
1 can cream of chicken soup
1 stick oleo, melted
1 tsp. salt
1/2 tsp. pepper
1/2 medium onion, chopped
corn flake crumbs
pinch of basil

Preparation

Cut squash in half. Scoop out seeds and strings.
Place in baking dish, cut side down.
Add a little water and bake at 350\u00b0 for 45 minutes or until tender. Remove and scoop out flesh.
Mash with butter and onions. Top with lots of black pepper or drizzle with pure maple syrup.