Potato Casserole Recipe

This was my grandma's recipe, she made this each Christmas and it is my favorite holiday dish (heck, it's not just for holiday's you can make it any day of the year!) So to carry on her tradition I make this each Thanksgiving and Christmas and each year I am asked to make more because the one dish I bring just isn't enough. Well, it is, just not enough because everyone wants seconds and thirds, LOL!

Potato Casserole-

1 bag frozen southern style hashbrowns

1 16 oz. light or regular sour cream

1 can cream of chicken soup

2 sticks margerine

2 1/2 cups corn flakes

2 cups shredded cheddar cheese

1/2 cup chopped onions

salt & pepper to taste

Thaw southern style hashbrowns overnight in fridge.
Preheat oven to 350*
Mix together sour cream, soup, onions, s&p, 1 cup shredded cheese and 1 stick margerine, melted. Combine well then slowly add in thawed potato's. Stir all together until well coated. Pour into 9 x 13 baking dish and set aside.

In another bowl crush 2 1/2 cups corn flakes, add 1 cup shredded cheese and 1 stick margerine, melted. Mix well. Spread evenly on top of casserole and cover with foil.

Place in oven for 30 minutes at 350*. Then take foil off and back for another 20 to 30 minutes until top is light golden color.

Let cool for 10 minutes and then enjoy!
It's so yummy!!!

(Although I have found that for some reason little ones do not like the topping?? (my fave part!) but as they got older they loved it. So if you have a picky one just scrape the topping off!)