Funeral Potatoes

• 2 pkg (14oz) of frozen hashbrowns
• 1 can cream of chicken soup
• 1 sm (16oz) cartain sour cream
• 2 cup shredded cheese
• 1/4 cup grated onion OR 1 TBS dried onions (optional) (1/2 cup fill half way full of water and fill rest with onion flakes)
  
• salt (1 tsp) and pepper (1/2 tsp) (to taste)
• 3 TBS melted butter
• 3/4 cup Corn Flake crumbs

1. Combine soup, sour cream, cheese, onions, salt and pepper. Mix well.

2. Put hashbrowns in microwave for 20 minutes to cook. Cook for 10 minutes then turn over in bowl then cook for another 10 minutes. Mix ingredients from step #1. Mix well and put back in microwave for 7 minutes. Put mixture in baking dish (greased).

3. Melt butter and mix with Corn flakes. Spread on top of casserole.

4. Bake covered (shinny side down) at 350 for 35 minutes.