Title: Creamy Potato Casserole
Categories: Casseroles, Cheese, Side dish, Vegetables
Yield: 12 Servings

16 oz Sour cream
1 cn Cream of chicken soup
1/4 c Butter; softened
1 Bag frozen hash browns
-- partially thawed
1 lg Onion; chopped
8 oz Shredded cheddar cheese
1 c Corn flakes
-- slightly crushed

Mix together soup, sour cream and butter. Add onions and hash browns,
mixing well. Place in a buttered 9x13x2" baking pan. Sprinkle with cheese;
top with cornflakes. Bake uncovered for 1 hour at 350 F.

From Herman Sommerville II on 03/09/93. Source unknown. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini