Creamy Crunchy Potatoes(Great Barbecue Side Dish) - cooking recipe

Ingredients

1/2 c. finely chopped onion
2 Tbsp. butter
3 (12 oz.) pkg. frozen shredded hash brown potatoes, thawed
1 1/2 c. sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup (or another cream soup will do)
3/4 c. chopped jalapeno peppers (optional)
1 c. cornflakes
1/4 c. melted butter

Preparation

In a saucepan cook onion in 2 tablespoons butter until tender. In a bowl, combine thawed hash browns, sour cream, cream soup, onion mixture and jalapenos, if you like.
Transfer to a 13 x 9 x 2-inch pan.
Sprinkle with cornflakes and drizzle with melted butter.
Bake in a 350\u00b0 oven for about 45 minutes or until golden.
Season to taste with salt and pepper.
Makes 10 to 12 servings.