Ingredients

• 1 can Cream of Chicken soup
• 2 T. dried onion flakes
• 1 (2 lbs) pkg frozen hasbrown potatoes, thawed
• 1/12 cup sour cream
• 1/4 cup milk
• 2 T. butter, melted
• black pepper to taste
• 4 oz. Cheddar cheese, shredded
• 1/2 cup crushes cornflakes or cracker crumbs

Directions

1. eheat oven to 350. Light grease a 9×13 baking dish. Mix the soup, milk, sour cream, butter, onion, and pepper. Stir in the hash brown and ½ the cheese. Pour into baking dish. Sprinkle with remaining cheese and top with crumbs. Bake 45 minutes or till bubbly.

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