Categories: Casseroles 
      Yield: 6 servings 
  
     32 oz Frozen southern-style hash        1/2 c  Chopped onion (I use more) 
           Browns                              1 cn (10 1/2 oz) cream of 
      1 c  Butter                                   Chicken soup 
      1 ts Salt                                1 c  Sour cream 
      1 ts Pepper                              2 c  Corn flake crumbs 
  
  Cook onion in 1/2 the butter until onions are soft.  Add salt, pepper, 
  soup, and sour cream.  Stir till mixed.  Pour mixture over the hash browns 
  which have been placed in a greased 9x13 casserole dish. Melt the remaining 
  butter and mix with the corn flake crumbs and top the casserole. Bake at 
  350 F for 35-40 minutes. 
   
  Note:  I use 1/2 of the butter listed and usually use margarine. Also it is 
  better to take a kitchen form and stir the mixture into the hash browns to 
  sort of coat all of them. 
   
  Source:  MYF Cookbook, Tice UMC, Tice, FL 
   
  Posted by Michael Hackmann 3/93