Potato Casserole

A recipe from a local WV cookbook submitted by Sheila Swagen

• Ready In: 24 hrs 10 mins
• Serves: 4-6

Ingredients

• 1 (2 lb) bag frozen hash browns
• 8  ounces cream cheese
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄2 cup milk
• 1⁄4-1⁄2 cup butter
• 1  teaspoon salt
• 1  tablespoon  dried onion

• Topping

• 2  cups  shredded cheddar cheese
• 2  cups  corn flakes
• 1⁄4 cup  melted butter

Directions

1. combine sour cream, soup, 1/2 Celsius milk, 1/4-1/2 Celsius butter, salt and dried onion. Add potatos.
2. Put above topping on in order given.
3. Bake at 350 degrees for 1 hour.