1 (2 lb. bag frozen SOUTHERN hash brown potatoes (meaning diced not julienned)

1 small onion, chopped

2 TBS. butter

1 (10 oz) can cream of chicken

1 (10 oz) can Cheddar Cheese soup

1/2 tsp. salt

1 tsp pepper

1 (13 oz) can evaporated milk

1 cup sour cream

2 cups corn flake crumbs

1/2 cup butter, melted

Allow potatoes to thaw completely. Preheat oven to 350 degrees. Spread evenly over the bottom of a 9×13 inch baking dish. In a saucepan, sauté onion in 2 TBS butter, stir in soups, evaporated milk, sour cream, salt, and pepper. Mix well and bring to a simmer. Pour over potatoes and mix together. Mix cornflake crumbs and melted butter together and spread over top of potatoes. Bake uncovered for about 35 -45 minutes at 350 degrees.

*Note: for a heartier casserole, add sausage or ham to this.