Creamy Potatoes

2 lbs frozen hash brown potatoes, thawed
½ cup butter, melted
½ cup red onion, chopped
1 cup sour cream
1 can cream of chicken soup
8 oz. cheddar cheese, grated (2 cups)

Topping:
2 Cups crushed corn flakes
½ cup margarine, melted

Spray 13” x 9” pan with nonstick cooking spray. Combine thawed hash browns with ½ cup
margarine, onion, soup, sour cream and grated cheese. Put potatoes in pan.
Mix crushed cornflakes with ½ cup melted margarine. Sprinkle on top of potatoes and
bake at 350 for 1 hour.

© Port d’Hiver Bed and Breakfast by Michael Rydson
RESERVATIONS