Title: Potato Bake
Categories: Casserole Vegetable
Yield: 12 Servings

2	lb	Bag Frozen hash brown >
		Potatoes, thawed
1/2	c	Melted butter/margarine
1	ts	Salt
	ds	Pepper
1/2	c	Chopped onion
1	c	Cream chicken soup
12	oz	Sour cream
2	c	Grated cheddar
2	c	Crushed corn flakes
1/4	c	Melted butter

1. Combine first 8 ingredients in large bowl.

2. Pour mixture into a greased 9 x 13 inch baking dish

3. Top with corn flakes and drizzle with 1/4 c butter and sprinkle with paprika.

4. Bake 350 degrees for 1 hour

From the Kitchen of Carolyn Stewart, the Crafty Gourmet

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