Magic Potatoes

Ingredients

  • 2 pounds frozen hash brown potatoes
  • 1 can cream of chicken soup
  • 16 oz sour cream
  • 2 cups cheddar cheese, grated
  • 1/2 cup onion, chopped
  • 1 stick margarine or butter
  • 3/4 cup corn flakes, crumbled

Directions

  • Combine all ingredients except butter and corn flakes in a bowl
  • Spread mixture in 13×9 glass baking dish
  • Bake for 50 minutes at 350F
  • Crumble corn flakes over top
  • Melt butter and dribble on top
  • Bake an additional 10 minutes to crisp the top

This recipe originated with Amy Schuett.

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