Nancy Potatoes

from Nancy Mendola


  • 1 bag frozen hash brown potatoes
  • 1/4 of a diced yellow onion
  • 2 cans of Cream of Chicken soup
  • 1 pint sour cream
  • 2 c. cheddar cheese
  • crushed cornflakes (to taste)
  • 1/2 stick of butter
Combine cheese, sour cream, soup, onion and hash brown potatoes

Butter 9 x 13 cake pan and put combined ingredients in pan

Crush cornflakes and layer on top of mixture

Melt butter and drizzle over mixture and cornflakes

Bake covered at 375/400 for 1/2 hour then uncovered for 15 minutes