1 bag (2 lb.) frozen hash browns, thawed
2 c. Cheddar cheese, shredded
1/2 c. chopped onion
1/2 c. melted butter
1 pt. sour cream
1 can cream of chicken soup
1/2 tsp. salt

Mix all ingredients together. Top with 2 cups crush cornflakes sauteed in 1/4-1/2 cup melted butter. Bake at 350 degrees for 30-40 minutes.

Variation #1: Omit topping; reduce sour cream to 1 cup.

Variation #2: Use 1 cup sour cream; add 1/2 teaspoon pepper and 1/2 cup milk.

Marsha Jordan & Palma Lynn Norwood