Ingredients
2 32-ounce pkgs. shredded frozen potatoes (cubed potatoes suggested)
½ cup melted butter
2 cans cream of chicken soup, undiluted
3 cups (24 ounces) grated cheddar cheese
1 16-oz carton sour cream
2 tsps. salt
1 small onion, chopped and browned in skillet
2 cups crushed cornflakes
½ cup melted butter
Instructions
Mix thawed potatoes with all ingredients except cornflake crumbs and final butter. Put in tin. Top with cornflake crumbs mixed with ½ cup melted butter. Bake the casseroles at 350 degrees for 1 ½ hours.
Feeds 20-25.
