Ingredients

2 lbs. frozen shredded hash browns, thawed
1 cream of chicken soup
1/2 C. margarine, melted
16 oz. sour cream
1/2 C. frozen chopped onions or fresh
TOPPING
2 C. boxed crushed corn flakes
1/4 C. margarine, melted

Cooking Instructions

Mix together cream of chicken soup, 1/2 C. margarine, sour cream and onions. Add potatoes and mix. Pour into a 9″x13″ pan. Mix crushed corn flakes with remaining melted margarine. Sprinkle on top. Bake at 350º for 40 minutes. Can be made ahead and refrigerated overnight.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)