Hash Brown Casserole

Contributor: Donna Jean Mercer

Directions

Melt 1/2 cup oleo in bottom or corning ware skillet or dish. Cover with 1 pound shredded hash browns, then in a separate bowl, mix 8 ounces sour cream, 1/4 cup milk, minced onion to taste, and 1/2 can of cream of chicken soup. (Can use cream of celery or cream of mushroom, but cream of chicken is by favorite.) Pour cream mixture over potatoes. Cover with grated yellow cheese. Top with crushed corn flakes. Bake uncovered at 350 degrees for 45 minutes.