Sunday Spuds

From the kitchen of Jessie Atkinson

Ingredients

2 pound bag frozen hash brown potatoes
1 teaspoon salt
1/2 cup chopped onion (optional)
1 container (12 ounce) sour cream
1/2 cup melted butter
dash of pepper
1 can cream of chicken soup
2 cups grated cheddar cheese
2 cups crushed cornflakes
1/4 cup melted butter

Directions

1. Let potatoes thaw partially.

2. Preheat oven to 350 degrees.

3. Place potatoes in a 9x13 cake pan, and drizzle 1/2 cup melted butter over potatoes.

4. Mix together chicken soup, chopped onion, sour cream and cheddar cheese.

5. Pour over potatoes and stir to mix well.

6. Top with the crushed cornflakes. Drizzle 1/4 cup melted butter over cornflakes.

7. Bake for 1 hour.