32 oz. frozen hash browns, thawed    1   can cream of chicken soup

1   8 oz. carton sour cream                   12  oz. grated cheddar cheese

1/2 small onion, chopped                     2   cups crushed corn flakes

1/2 cup butter, melted

                 Combine potatoes and next four ingredients.  (I add a little Tony’s.) Pour into 9×12 baking dish.  Top with crushed corn flakes & drizzle butter over all.  Bake at 350° for 45 minutes.  Serves 8-10.

               For fun, try some of the new “flavors” of hash browns instead of plain. This is great to make ahead, then bake while you’re barbecuing—no fuss!