Crunchy Scalloped Potatoes

Crunchy Scalloped Potatoes 2 lb. hashbrowns salt & pepper to taste 1/2 C. melted butter 1 small carton sour cream (16 oz) 1/2 C. chopped onion 1 can cream of chicken soup 1 C. shredded Cheddar Topping 1 1/2 C. crushed cornflakes 1/4 C. melted butter Mix main ingredients together. Top with topping ingredients and bake at 350 for 1 hour.

Dorie http://groups.yahoo.com/group/Momsmenuplan/

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