2 pounds hashed brown potatoes (frozen-thawed)
2 cups grated cheese
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
1/2 cup melted oleo (divided)
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes
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Combine 1/4 cup oleo and 2 cups corn flakes. Set aside. Combine remaining ingredients in 9×13 casserole. Top with corn flake mixture. Bake for 45 minutes at 350 degrees.