Potato Casserole IV

Ingredients

• 2 cups cheddar cheese cubed
• 10.8 ounce cream of chicken soup canned
• 10.8 ounce cream of mushroom soup canned
• 2 cups cornflakes 
• 2 pound hash browns 
• 0.5 cup butter melted
• 1 small onion finely chopped
• 1 teaspoon salt 
• 1 cup cream sour

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl mix together the frozen hash browns, onion, cheddar cheese, sour cream and salt. In a small bowl, stir the chicken and mushroom soups together.
3. Pour the soups over the hash brown mixture and stir together.
4. Transfer to a 9x13 inch baking dish.
5. Mix the melted margarine and cornflakes together and pour over the top of the casserole.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.
7. Bake for an additional 15 minutes if you'd like the casserole more browned.