(The Essential Mormon Cookbook)
1 bag (32 ounces) frozen shredded hash browns, or 12 large potatoes
2 cans (10¾ ounce) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted
Put hash browns in baking dish (or peel potatoes and boil for 30 minute, until just tender. Cool and grate into a greased 9x13 inch baking dish). Saute onion in a small amount of butter or oil. Combine soups, sour cream, cheese, ½ cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350° for 30 minutes. Makes 12 servings
