1 can cream of chicken soup
2c. sour cream or 1pkg. dry mix sour cream
1/2c. grated cheese
1/2c. chopped onion
1/4 lb. butter
2c. crushed corn flakes
Mix together the cream of chicken soup, sour cream, cheese, and onion. Stir in the hash brown potatoes. Spread this mixture into a buttered casserole dish. In saucepan, melt butter using low heat. Remove from heat and then stir in the corn flake crumbs. Sprinkle this mixture over the top of the potato and sour cream mixture. Cover with foil and bake at 350℉ for 30-45 min. or until heated through.
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