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1 (2 lb.) bag frozen hashbrowns, thawed
1/2 cup butter, melted
1 tsp. salt
dash of pepper
1/2 cup chopped onion
1 (10.5 oz.) can cream of chicken soup
1 (12 oz.) carton sour cream
2 cups cheddar cheese, grated
2 cups crushed corn flakes
1/4 cup melted butter
Paprika
In a large mixing bowl, stir together the thawed potatoes, 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Pour the mixture into a 9-by-13 inch buttered heat-proof dish. Top with the corn flake crumbs, drizzle with ¼ cup melted butter, and sprinkle with paprika for added color. Bake at 350 degrees for 1 hour.

Submitted by:
Mary Schroeder, Owatonna, Minn.
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