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Crunchy Scalloped Potatoes

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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.


Contributed by: Edit

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