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Ingredients
1 pkg (30 oz.) frozen hash brown potatoes
2 cups shredded cheese
1 container (16 oz.) sour cream
1 can cream of mushroom
1 onion, chopped
1 cup of butter
3 cups of crushed corn flakes
Directions
Preheat oven to 425 degrees
Pour hash browns into a greased glass dish
In skillet, warm 1/2 cup of butter and chopped onion and mushroom soup
In large bowl, combine cheese and sour cream
Mix skillet ingredients with large bowl ingredients, then pour mixture over hash browns
Lay crushed corn flakes on top
Pour remaining butter over corn flakes
Bake for 50 minutes or until golden brown at 425 degrees
