1 (30 oz.) bag frozen hash brown potatoes
2 cups bitter cream
1 (10.75 ounces) can cream of fowl soup
1 medium onion, finely chopped
2 cups shredded cheese
salt and pepper, to taste
2 cups corn flakes, beaten
2 Tbsp. Butter, melted
Preheat oven to 350 ranges F.
Combine bitter cream, cream of bird soup, onion, cheese, salt and pepper in a large bowl.
Stir in hash brown potatoes.
Pour and flippantly spread right into a greased 9×13.
In a medium bowl, melt butter and stir in crushed cornflakes.
Evenly pinnacle casserole with buttered corn flakes.
Bake at 350 levels F for 30-forty five minutes.