Kristin’s Yummy Potatoes

Kristin’s Yummy Potatoes
24 oz. bag of frozen hashbrowns
2 cans cream of chicken soup (I like cream of cheddar)
1 c. sour cream
1 c. grated cheddar cheese
½ c. margarine
1/3 c. diced onions
2 c. corn flakes, crushed
2 TBS butter
Heat margarine and cream of chicken soup until melted. Stir until blended. Blend sour cream, onion and grated cheese into soup mixture. Mix with uncooked, non-defrosted hashbrowns. Place in a greased 9x13 –inch pan or casserole dish. Combine corn flakes and butter and sprinkle over casserole. Bake at 350 degrees for 30-45 minutes.
(I cook the butter and onions together until the onions were soft and then added in everything else as indicated.)