Joyce D. Rabun
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (32 oz) package shredded potatoes
• 1 lb ham, chopped in bite-size pieces
• 1/2 cup margarine, melted
• 1 can cream of chicken soup, undiluted
• 12 oz Cheddar or American cheese, grated
• 1 (8 oz) carton sour cream
• 1 tsp salt
• 1 small onion, chopped
• 2 cup corn flakes, crushed
• 1/2 cup margarine, melted

Place potatoes in 9×13 inch greased baking dish. Mix together fist 1/2 cup margarine, soup, cheese, sour cream, salt, and onion. Pour over potatoes. Top with crushed corn flakes. Drizzle other 1/2 cup margarine over all.

Bake uncovered at 350 degrees for 45 minutes.

Serves 12.

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