Potatoes Romanoff - cooking recipe

Ingredients

1 (2 lb.) pkg. frozen Southern style hash brown potatoes
1 medium onion, chopped
2 Tbsp. margarine
1 can cream of chicken soup
1 can Cheddar cheese soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1 (13 oz.) can Pet milk
2 c. corn flakes
additional 1 stick plus 2 Tbsp. melted margarine

Preparation

Allow potatoes to thaw completely at room temperature (about 3 hours).
In a saucepan, brown the onion in the first 2 tablespoons of margarine.
Stir in the soups, Pet milk, sour cream, salt and pepper.
Stir and heat over medium heat until mixture reaches the first hint of a simmer, then pour over potatoes and mix well.
Now mix corn flakes thoroughly with the melted margarine.
Pour potato mixture into a 9 x 13-inch baking dish and spread evenly.
Spread corn flake mixture evenly over the potatoes.
Bake, uncovered, about 50 minutes at 350\u00b0.
Yield: 12 to 15 servings.