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Joy Briggs
Escalloped Potatoes
 
2 lbs. frozen hash browns 2 cups grated cheese
1/4 cup oleo, melted 1 1/2 tsp. salt
1/4 cup minced onion 1 can cream of chicken soup (10 1/2 oz)
1 carton (8 oz.) sour cream

Thaw potatoes.  Combine with the other 6 ingredients.  Spread in a large flat pan (9x13 inches). 

Top with: 
2 cups crushed cornflakes
1/2 cup melted oleo

Bake in 350° oven for 45 to 60 minutes.  These are great when cooked until crispy!