2 lbs Frozen Southern Hash Brown Potatoes (the square cubes and not the
shredded)
2 Tablespoons of chopped onions
1/2 Teaspoon of salt
1/2 Teaspoon of pepper
2 Cups of sour cream (16 oz)
2 Cups cubed Velveeta cheese
1 can cream of chicken soup
1/2 cup melted oleo
Topping: 2 cups of cornflake crumbs & 1/4 cup melted oleo

Use 9x14 pan; Mix potato mixture all together and put cornflakes and
oleo mixture on top. Bake 45 - 60 minutes at 350 until brown and
bubbling.

Options: Mix together night before and let hashbrown un-thaw in the mix
and then less time to cook the next day. You can also use Doritos or
other chips for topping, just be sure to smash them into crumbs.