Sour Cream Scalloped Potatoes - cooking recipe

Ingredients

1 (24 oz.) bag frozen shredded hash brown potatoes
2 (10 3/4 oz.) cans cream of chicken soup
2 c. sour cream
1/2 c. butter, melted
1 c. grated Cheddar cheese
1/3 c. onion, chopped
2 c. corn flakes, crushed
2 Tbsp. butter, melted

Preparation

Put thawed hash browns in large casserole dish.
Combine soup concentrate, sour cream, cheese, 1/2 cup butter and onions. Gently blend into potatoes.
Combine corn flakes and 2 tablespoons butter.
Sprinkle on top of casserole.
Bake at 350\u00b0 for 30 minutes.
Makes 16 servings.