2 bags (?) frozen southern style hash browns
2 cans cream of chicken soup
32 oz full strength sour cream
4 cups shredded sharp cheddar
2 cups chopped onion - sweet or green
2 sticks butter
Corn flakes
Partially defrost potatoes & put in containers sprayed with Pam (chafing dish)
Melt butter & cheese in Saucepan until semisoft
Add onion, stir. Shut stove off. Add soup, sour cream, salt & pepper. Fold into potatoes.
Moisten corn flakes in melted butter, w squeeze of lemon juice
Sprinkle over potatoes
Bake at 350 for ~45 mins until brown