* 2 1/2 pounds potatoes, diced and cooked (can use frozen hashbrowns, thawed)
* 1 can cream of chicken soup
* 1cup (or more!) shredded cheddar cheese
* 1 1/2 cups sour cream
* 1/4 cup chopped onion
* 1/2 cup butter, melted
* salt and pepper to taste
* optional: 1 cup crushed cornflakes (or breadcrumbs) and another 1/2 cup melted butter
Mix first seven ingredients. Spread in 9×13 pan. Optional: top with cornflakes tossed in melted butter. Bake at 350* for 1 hour.
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