Tasty Thursday

Week 4. This is a good side dish, but it is good enough on it's own. Try adding some leftover ham or chicken, and you've got a really great dish.

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Golden Au Gratin Potatoes

• 1 can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• ¾ cup margarine or butter, melted, divided
• 3 tablespoons minced dried onion
• ½ teaspoon salt
• 1 package (32 oz.) frozen southern style hash brown potatoes, thawed (plain or with peppers and onions)
• 2 ½ cups shredded cheddar cheese
• 2 ½ cups crushed cornflakes

In a large bowl, combine the soup, sour cream, ½ cup butter, onion and salt. Stir in the potatoes and cheese. Transfer to a greased 13x9 inch baking dish. Toss the cornflakes and the remaining butter; sprinkle over potatoes around the outer edges. Bake, uncovered, at 350° for 50 to 60 minutes or until heated through.

Yield: 8 to 10 servings