Potato Casserole

Joy Freeney, mom of Indianapolis Colts defensive end Dwight Freeney

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Ingredients

1 package Orieda (Country Style) frozen hash brown potatoes, thawed		½ medium onion (diced)
1 can Campbell's cream of chicken soup		¼ teaspoon black pepper
1 (12 oz.) package mild cheddar cheese		2 sticks margarine
1 (16 oz.) container sour cream		4 cups frosted corn flakes

Prep: 15 min Total: More than 60 min

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1
Preheat oven to 350 degrees F. In a large bowl, mix together together all of the ingredients except the margarine and frosted flakes. Spread the mixture in a 13 x 9 baking pan.
2
In a saucepan over low heat, melt the margarine. Lightly crush the frosted flakes and add to the melted margarine, stirring constantly, until all the flakes are saturated. Pour the flakes over the potato mixture, making sure to completely cover the potatoes.
3
Press the flakes firmly onto the potato mixture, then bake for 1 hour.

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