Hash Brown Cheesy Potatoes

Ingredients:

1 32oz. bag frozen hash brown potatoes, thawed
1 can cream of mushroom soup
1 c. onion, chopped
1 stick margarine, melted
1 lb. cheddar cheese, shredded
1 pint sour cream
cornflakes

Preheat oven to 350 degrees. Combine potatoes, soup, onion, cheese, margarine, and sour cream in large bowl and mix thoroughly. Pour in greased 9" x 13" pan. Top with crushed cornflakes. Cover with foil and bake 45 minutes, uncover and bake 45 minutes more.

This is an old stand-by - no potluck is complete without them. I have made these as a crockpot recipe as well: place in crockpot instead of the 9" x 13" pan and cook on low for 6-8 hours or on high for 3-4 hours. Some recipes use crushed Ritz-style crackers instead of the cornflakes but I prefer the flakes. I make cheesy potatoes to go with ham for dinner some nights. These are great for brunch too.