Ingredients:
1 (32 ounce) bags orieda frozen southern style hash brown potatoes, completely thawed
1/2 cup butter, softened
1 (10 3/4 ounce) cans cream of mushroom soup, unprepared
1 pint sour cream
1/2 cup yellow onions, finely chopped
2 cups shredded cheddar cheese
2 cups crushed corn flakes cereal, not frosted
Directions:
Preheat 350 F.
In a medium bowl mix butter, soup and sour cream until smooth.
Stir in onions and cheese.
In a large bowl combine POTATOES with wet mixture.
Pour into ungreased casserole dish.
Bake 1 to 1 1/2 hours or until potatoes are tender.
*CHECK POTATOES-IF NOT DONE RETURN TO 350 F UNTIL TENDER*.
Remove from oven and increase temperatrure to 400 F.
Sprinkle crushed corn flake cereal on top of casserole.
Return to over for 10 to 20 minutes or until topping is golden brown.
Servings: 8-10
Time preparation: 20 min.
Time total: 140 min.