12 large potatoes or 32 oz bag frozen shredded hash browns
2 10 1/4 ounce can cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tbs butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13 inch banking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 TBS melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
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