Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

Tags: Betty Lynch, My Country Kitchen

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