2 sticks margarine
1 (2 lb.) bag frozen hash brown potatoes
1/2 pt. sour cream
1 (10 1/2 oz.) can chicken soup
1/2 c. chopped onions
2 c. grated cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 c. crushed corn flakes
Mix 1 stick melted margarine, potatoes, sour cream undiluted, chicken soup, onion, cheddar cheese, salt and pepper. Divide and put into 2 greased 9-inch pie pans or one greased 9×13-inch casserole. (Don’t make casserole too thick or deep.) Cover with a topping made with crushed corn flakes and 1 stick melted margarine.
Bake for 45 mins to 1 hour at 350°.
