(from the kitchen of Jayme Blazian)

1-24 oz. bag frozen shredded (not diced!) hash brown potatoes, thawed
2 cans cream of chicken soup
2 cups sour cream*
1 cup grated cheddar*
1/2 cup plus 2 T melted butter*
1/3 cup chopped onion
2 cups crushed cornflakes
salt to taste
pepper of desired

Combine 2 T melted butter and cornflakes. Set aside. In a large bowl, combine remaining ingredients. Blend well. Pour into a large oblong baking dish that you have sprayed with Pam. Sprinkle cornflake mixture on top and bake for 30 minutes. Serve hot. *Do not use lo-fat versions of these ingredients. Lo-fat sour cream and cheddar will not melt, and margarine has water in it. Jayme says, “I have skipped the cornflakes and it still tastes good. I have also substituted crushed Ritz crackers or croutons for the cornflakes, since we aren’t cornflakes fans and it isn’t something I usually have on hand.”