Potato Casserole 3

2-pound bag frozen hash brown potatoes

1/2 cup butter, melted

1 teaspoon salt

1/2 teaspoon pepper

2 cans cream of chicken soup

1 pint sour cream

1/2 cup onion, finely chopped

10 ounces Cheddar cheese

2 cups corn flakes, crushed

1/2 cup butter, melted

Thaw potatoes and combine with butter, salt, pepper, soup, sour cream, onion and cheese. Put into casserole dish sprayed with cooking spray.

Combine corn flakes and butter. Sprinkle topping onto potatoes. Bake 1-1/2 hours at 350F.

Serves 10-12

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Cajun Country -- New Iberia, Louisiana