"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 lbs. frozen hash brown potatoes, thawed 1/2 c. melted butter 1 tsp. salt 1 tsp. pepper 1/2 c. chopped onion 1 10 3/4 oz. can cream of chicken soup 2 c. grated cheddar cheese 1 c. crushed cornflakes 1/4 c. melted butter
Combine all but the last two ingredients in a casserole. Mix cornflake crumbs with the 1/4 c. melted butter and spread this mixture over the top. Bake at 350 degrees for 45 minutes.
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