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
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.
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