Sue Farley's Cheezie Taters

1--- 2lb. bag hash brown's {the chunky kind}

2--- sticks  butter or margarine

1---10 and 3/4 oz. can cream of chicken soup

1--- medium onion {chopped}

1--- teaspoon salt

1/2--- teaspoon pepper

2--- cups grated cheddar cheese {I like mild, but you can use sharp if you like}

1--- cup crushed corn flakes

1--- pint {16oz} sour cream 


Make this up the night before, that's what makes it the best!


Spread hash browns in a 9 by 13 inch baking pan. {lasagna pan works great} Melt 1 stick butter, spread over potatoes. Mix soup, {do not mix with water} sour cream, onion, salt, pepper and cheese in bowl. Spread over top. Melt remaining butter, mix with corn flakes. Spread over top. Cover with foil and place in frig overnight for the next day, any time. Bake at 450 degrees for 1 and 1/2 hours. Remove foil before baking. If you don't like a brown crust, check after 1hour. If it is the color you like, just cover it with foil.