Title: Rich Potato Casserole

Ingredients:

1 package (30 ounce) frozen shredded hash brown potatoes, thawed

1/3 cup butter, melted, divided

2 cups (16 ounces) sour cream

1 cans (10-3/4 ounce) condensed cream of chicken soup, undiluted

1/2 yellow onion, chopped

2 cups (8 ounces) shredded cheddar cheese

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup cornflakes, crushed

Directions:

In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt and pepper. Transfer to two greased shallow 3-qt. baking dishes. Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350° for 55-60 minutes or until bubbly. Yield: about 12 servings.

Tip: Assemble casserole; cover and refrigerate. Remove from the refrigerator 30 minutes before baking.