1 (2 lb) bag hash brown potatoes, partially thawed
1 can cream of chicken soup, undiluted
1 (8 oz) carton sour cream
1 small onion, diced
salt and pepper to taste
8-12 oz shredded Cheddar cheese
1-2 cups crushed cornflakes
Spray a 9 x 13 pan with PAM.
Mix together the soup and sour cream.
Add the Cheddar cheese; mix well.
Stir in the hash brown potatoes, onion, salt and pepper.
Spread into pan. Top with the crushed conrflakes.
Bake 45 minutes at 350 degrees.
Makes approximately 10 servings.