PROMERSBERGER FAMILY RECIPES
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CHEESY POTATOES - from Ore-Ida

1 10oz can cream of chicken soup 2 cups sour cream 1/3 cup finely chopped onion 2 cups shredded cheddar cheese 1/2 tsp salt 1/4 tsp pepper 1 30oz package shredded hash browns (thawed) 1/4 cup butter (melted) 2 cups corn flakes (crushed)

Preheat oven to 350 degrees. In a large bowl, whisk together soup, sour cream, salt and pepper. Combine cheese, onion and hash browns until well mixed. Spoon into a greased 9x13 baking dish. In a medium bowl, combine crushed corn flakes and melted butter. Sprinkle on top of the hash brown mixture. Bake for 30 minutes or until hot and bubbly. Let stand for 5 to 10 minutes before serving. Yield: 8 servings.