Cheese Potato Casserole

1/2 Cup of melted butter
2 LB. bag of frozen hash brown potatoes, thawed
1/2 Cup chopped onion
2 Cups cheddar cheese, grated
1 Tsp. salt
1/4 Tsp. pepper
1 carton sour cream
1 and 3/4 cans of cream of chicken soup
2 Cups crushed Corn Flakes
1/4 Cup melted butter (for the corn flakes)

Mix in a large bowl and place in a 9″ x 13″ baking dish or two square 8″. Top with 1/4 cup melted butter with 2 cups crushed corn flakes. Bake 50 minutes in 350 degree oven.

Freezes well before baked, set out to partially thaw or allow more time to bake.

Cornerstones – A Cookbook By Assistance league – Marshalltown, Iowa
– Jane Maulsby (Mrs. Orval)

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