This recipe came from someone at Central Christian Church, because my recipe is written on a tablet sheet from there.

2 lb frozen southern hash browns
½ C chopped onion
1 can cream of chicken soup
1 pint sour cream
¾ C shredded cheddar cheese
salt & pepper
Crushed corn flakes

Mix all ingredients except corn flakes. Spread in 9×13” glass pan and top with the crushed corn flakes. Bake 45 minutes at 350°. (Can be made a day ahead.)

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