Jatis Skains, D.H.S.
- 32 oz package hash browns
- 1/3 cup oleo over potatoes
- 8 oz cream cheese, softened
- 12 oz American cheese
- 1 onion, grated
- 1 can cream of chicken soup
- 2 cup corn flakes
Place hash browns in casserole. Pour 1/3 cup oleo, melted over potatoes. Mix cream cheese, American cheese, onion, and soup. Spread over potatoes. Crush corn flakes and sprinkle over the last layer. Melt 1/2 cup margarine and pour over corn flakes.
Bake for 45 minutes at 350°