#35 Hashbrown Casserole

This recipe comes from my friend C. MacBride. It is a good alternative to making scalloped potatoes when making ham. It is also a nice casserole for a brunch. Heck...it is really good for any occasion!

Ingredients:

• 1 bag frozen hashbrowns
• 1 cup margarine or butter
• 1 cup onion, chopped
• 2 cups cheddar cheese, shredded
• 1 can mushroom soup
• 1 500ml container sour cream
• 1 tsp salt
• 2 cups corn flakes, crushed

Directions:

1. Break potatoes apart and place in a large bowl.

2. Melt the margarine or butter and add 1/2 of it to the potatoes.

3. In a separate bowl mix sour cream, onions, cheese, and soup and then add to the potato mixture. Mix well and then pat into a 9 x 13 baking dish.

4. Mix remaining margarine or butter and cornflakes together. Sprinkle on the top of the potatoes.

5. Bake at 350 degrees for 1 to 1 1/4 hours.

(Serves --)

NOTES Instead of cornflakes, used crushed potato chips.