Crispy,Cheesy Potatoes

(Once a Month Cooking)  Serves 6-8/ Yields 3 sides

Ingredients:

96 ounces frozen shredded hash browns

3/4 cup onion, chopped

48 ounces sour cream

4 1/2 cups cream of chicken soup, slightly thinned with milk

4 1/2 cups cheddar cheese, shredded

6 cups corn flakes cereal

1 cup butter, melted

Directions:

 ASSEMBLY DIRECTIONS:

* Thaw the potatoes just slightly and break them apart well.

* Mix the onion, sour cream, cream of chicken soup and cheddar cheese.

* Stir in half of the potatoes and mix well.

* Stir in remaining potatoes.

* In another bowl or pan, melt the butter.

* Stir the cornflakes into the melted butter.

FREEZING AND COOKING:

·         Place the potato mixture in freezer bags.

·          Label and freeze.

·         Place corn flake/butter mixture into a small freezer bag or container.

·         Attach to the potato mixture.

TO SERVE:

·         Thaw potatoes and crumb topping.

·         Put into a sprayed or greased 9x13 pan and top with the crumb mixture.

·         Bake at 350 degrees for 1 hour