Recipe - Creamy Potato Casserole

16 ounce Sour cream
1 cn Cream of chicken soup
One fourth cup Butter; softened
1 Bag frozen hash browns
partially thawed
1 lg Onion; chopped
8 ounce Shredded cheddar cheese
1 cup 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