Potato Casserole

By: Jessica Ashton

1 t. salt
½ c. onion, chopped
½ c. butter, melted
3 - 3½ c. cheddar cheese, shredded
1 (32 oz.) pkg. frozen hash browns, thawed
1 t. pepper
1 pint sour cream
1 can cream of mushroom soup
2 c. corn flakes, crushed
½ c. butter, melted

Directions:
Put the hash browns in a large bowl. Add all of the remaining ingredients in, except for the corn flakes and butter. Mix it well. Spread the mixture in a 9″ x 13″ pan. Then mix corn flakes and butter together and sprinkle it over the top of the hash browns mixture.
Bake at 350° for 45 minutes.