2 lb frozen Hash browns
1 cup Onion, diced
1/2 c melted Butter or Margarine, plus 1 tbs
1 pint Sour Cream
8 oz Cheddar Cheese, shredded
1 can Cream of Mushroom
2 cups Cornflakes
Thaw hash browns for about two hours to separate. Saute onions in 1 tbs of butter. Mix hash browns, onions, melted butter, sour cream, cheddar cheese and cream of mushroom soup. Spread mixture into ungreased 9 X 13 casserole pan. Top with crushed cornflakes. Bake at 375 uncovered for 1 hour to 1 hour 15 minutes.
Adapted from a favorite aunt and Food.com.
Post shared with: Cheerios and Lattes, Weekend Potluck, Share It Saturday, Chef-in-Training, Wonderful Food Wednesday, Jellibean Journals, The Thriftiness Miss, For the Kids Fridays, Freebie Friday, Saturday Dishes