1 pkg. Betty Crocker hash browns with onions
1 c. hot water
1 c. shredded Cheddar cheese (about 4 oz.)
1/2 can (10 3/4 oz. size) condensed cream of chicken soup, about 2/3 c.
2/3 c. milk
1/2 c. dairy sour cream
1/4 c. finely chopped onion, if desired
1/4 c. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. corn flake cereal, crushed

Cover potatoes with hot water in 3 quart bowl; let stand uncovered 15 minutes. Drain thoroughly. Stir in remaining ingredients except cereal.

Heat oven to 375 degrees. Spread mixture firmly and evenly in ungreased 2 quart casserole or baking dish 8x8x2 inches; sprinkle with cereal. Bake uncovered until golden brown, about 50 minutes. 6 servings.

High Altitude Directions (3500 to 6500 feet) : No adjustments are necessary.