Linda'S Picnic Potatoes - cooking recipe

Ingredients

2 pounds frozen hash browns
1 can (10 1/2 ounces) cream of chicken soup
2 cups sour cream
1/2 cup butter
8 ounces shredded sharp cheddar cheese
1 cup chopped onion
1 cup crushed corn flakes

Preparation

1. Thaw hash browns for 30 minutes.
2. In a 9X13 pan, mix the first six ingredients.
3. Sprinkle corn flakes on top and bake in a 375 degree oven for one hour.