Melt butter. Add remaining ingredients. Pour into 2 quart casserole. Then melt 2 tablespoons butter; add 3/4 cup crushed corn flakes and sprinkle on top. Bake at 350\u00b0 for about 45 minutes.
Melt 2/3 of the margarine in a 10 x 13-inch pan sprayed with Pam.
Place hash browns in pan. Sprinkle chopped onion on top. Sprinkle on Cheddar cheese.
Mix sour cream, soup, salt and pepper. Spread on top of cheese.
Melt remaining margarine and toss with corn flakes.
Top casserole with corn flakes. Bake at 350\u00b0 for 40 minutes, uncovered.
Grease a 9 x 13-inch baking dish.
Spread hash browns in bottom of baking dish.
Saute onion in 1/4 cup butter until tender.
Add the chicken soup, sour cream, salt and pepper to onion mixture. Spread this mixture over the hash browns.
Sprinkle with grated cheese.
Sprinkle corn flakes over the cheese and dribble 1/2 cup melted butter over the corn flakes.
Bake at 350\u00b0 for 45 minutes.
Thaw hash browns; add all ingredients, except corn flakes. Mix well.
Put in a greased 9 x 13-inch pan.
Top with corn flakes.
Bake in preheated oven at 350\u00b0 for 1 hour.
Mix soup, sour cream and potatoes. Add 1 cup shredded cheese. Pour into 13 x 9 pan. In small saucepan, cook onions in margarine until tender. Pour over hash brown mixture. Add 1 cup shredded cheese. Sprinkle crushed corn flakes over cheese. Bake in preheated 350\u00b0 oven for 30 to 45 minutes. Top is easy to burn. You can place aluminum foil over it until last 10 to 15 minutes. Then remove so cheese and corn flakes can brown.
Melt 2/3 of the margarine in a 10 x 13-inch pan.
Empty in hash browns; sprinkle onion on top.
Sprinkle on the Cheddar cheese.
Mix sour cream, soup and pepper and spread on top of cheese.
Melt remaining margarine and toss corn flakes in it; cover the casserole with this mixture.
Bake at 350\u00b0 for 40 minutes, uncovered.
(Could also use cream of mushroom or celery soup.)
Mix potatoes, melted butter, and onions in a bowl.
Lightly grease a 9 x 13 inch baking dish.
Spread potato mixture in dish. Cover with cheese.
Mix soup and sour cream; cover the layer of cheese.
Mix corn flakes with melted butter and place on top.
Bake in a 350 degree oven for 1 hour.
Boil potatoes; drain.
Saute onions in margarine.
Mix with sour cream and cream of chicken soup.
Pour over potatoes in casserole dish.
Put layer of cheese.
Sprinkle corn flakes over top.
Drizzle margarine over corn flakes.
Put in oven at 350\u00b0 until cheese melts and lightly brown.
Put potatoes in pan.
Cut 1/4 pound margarine in chunks over potatoes. Mix soup and sour cream; spread over potatoes then spread onions and cheese.
Mix corn flakes and 1 stick butter. Put over top.
Bake 1 hour at 350\u00b0.
Melt oleo in a 9 x 13-inch pan in oven.
Add hash browns; sprinkle onion over potatoes.
Mix sour cream (yogurt), chicken soup, salt and pepper together; pour over top of potatoes. Sprinkle cheese on top.
Melt 1/4 cup oleo; mix with corn flakes. Put on top of the cheese.
Bake at 350\u00b0 for 35 minutes.
Peel and grate potatoes into a large bowl with onions and grated cheese.
Heat can of Cheddar cheese soup with 1/4 cup butter until melted.
Remove and blend in sour cream.
Add to potatoes and stir lightly.
Cook in a buttered casserole dish. Dot with butter.
Sprinkle corn flakes over top.
Bake 45 minutes at 350\u00b0.
Peel and cut lengthwise the potatoes into 1/4-inch slices. Place in shallow baking pan.
Drizzle with 1/4 cup melted butter or margarine.
Sprinkle with the salt and cheese.
Top with corn flakes.
Bake at 375\u00b0 for 25 minutes.
Mix first 5 ingredients and spoon into a greased 9 x 13-inch baking dish.
Top with Mozzarella cheese.
Combine corn flakes and butter or margarine; sprinkle over cheese.
Bake 1 hour in preheated 350\u00b0 oven.
Serves 8 to 10.
In a separate bowl, mix soup, milk, sour cream and onion.
In greased 13 x 9-inch baking dish, layer cooked potatoes first, then 1/2 cheese, then potatoes. Pour soup mixture over layers; top with the rest of the cheese, crunched up corn flakes and melted butter. Bake at 350\u00b0 for 40 to 50 minutes or until bubbling in the middle.
Heat oven to 375\u00b0.
Spray 9 x 13-inch baking dish with Pam. Place potatoes in it and put in oven.
Melt butter and mix corn flakes in it.
Set aside.
Combine first 6 ingredients.
Mix well.
Pour into a greased 9 x 13-inch pan.
Top with Mozzarella cheese.
Mix corn flakes and butter and sprinkle over top.
Bake at 350\u00b0 for 1 hour.
Serves 8 to 10.
Mix all ingredients except corn flakes.
Pour into a 9x13 inch casserole dish and top with crushed corn flakes.
Pour margarine over top.
Bake uncovered at 300 degrees for 1 hour.
A few dashes of tabasco sauce gives it some spice.
Combine potatoes, cheese and onion; mix thoroughly.
Shape into balls and roll in corn flakes.
Bake on greased baking sheet in hot 400\u00b0 oven for 20 minutes.
Make a white sauce with butter, flour and milk.
Slightly thaw potatoes and add to white sauce.
Add onions, sour cream, grated cheese, salt and pepper to taste.
Mix well and heat through.
Pour into buttered 3 quart casserole dish.
Sprinkle crushed corn flakes over potatoes.
Bake one hour at 350 degrees.
Cook potatoes; cool and shred.
Heat 1/4 cup butter or margarine with green onions and soup.
Then blend in sour cream and grated cheese.
Stir in potatoes.
Place in buttered 2 1/2-quart casserole.
Mix corn flakes with 2 tablespoons melted butter and sprinkle on top.
Bake 45 minutes at 350\u00b0.
Garnish with parsley. Serves 6.