This week's recipe is submitted by Barb Petri
Hash Brown Casserole1 can cream of mushroom soup
1 cup sour cream
1/2 c. melted butter (divided)
1 T.minced onion
Salt & pepper to taste
2 lbs. Ore-Ida frozen hash brown potatoes
2 c. shredded cheddar cheese
2 c. crushed corn flakes
Combine soup, sour cream, 1/4 cup melted butter,
onion, salt and pepper. Add hash brown potatoes
(which have been stored in the refrigerator overnight
for easier mixing.) Place in a 13x9 casserole dish.
Top with cheddar cheese and corn flakes. Pour
remaining 1/4 cup of melted butter over top and
bake in 350 degree oven for 45 minutes.