Sour Cream Potatoes - cooking recipe

Ingredients

2 lb. bag frozen hash browns
8 to 10 oz. Cheddar cheese
1 can cream of chicken soup
1 small sweet onion, diced
16 oz. sour cream
1 c. crushed corn flakes
1 1/2 sticks margarine

Preparation

Saute onion in 3/4 stick of margarine until they turn clear. Add soup and cheese; stir until cheese melts.
Fold in sour cream. Pour over hash browns in a 9 x 13-inch pan.
Melt remaining margarine and mix with crushed corn flakes.
Spread corn flake mixture on top of hash browns and bake for 1 hour at 400\u00b0.