1 (2 lb.) pkg. frozen southern style hash brown potatoes
1 medium onion, chopped
2 tbsp. butter
1 can cream of chicken soup, undiluted
1 can cheddar cheese soup, undiluted
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1 (13 oz.) can evaporated milk
2 c. corn flake crumbs
1 stick plus 2 tsp. butter, melted

Spread potatoes in bottom of 9x13 baking dish and allow to thaw completely (2-3 hours). In a sauce pan, brown onions in 2 tablespoons of butter. Stir in the soups, milk, sour cream, salt and pepper. Stir and heat until mixture reaches the first hint of a simmer. Then pour over potatoes and mix well. Mix corn flake crumbs with melted butter and spread over potatoes.

Bake uncovered about 50 minutes at 350°F.

Serves 12-15.