|2 lbs. frozen hash brown potatoes,
3/4 cup butter or margarine, melted, divided
1 tsp. salt
1/2 cup chopped onion
|1 can (10-3/4 oz.) condensed
cream of chicken soup, undiluted
2 cups (8 oz.) mild Cheddar cheese, shredded
2 cups crushed corn flakes
Combine the potatoes, 1/2 cup butter, salt,
pepper, onion, soup, and cheese. Pour into a 13 x 9 x 2-inch
casserole dish. Top with corn flakes and remaining melted butter.
Bake at 325° for 1 hour. Sprinkle with paprika and serve
hot. Makes 12 servings.