Hash Brown Casserole

This recipe came from my friend Janet Smelser.  She would make it for the BCM (Baptist Campus Ministry) luncheons every now and then.  Honestly, it's the best hash brown casserole I've ever had.  It's not hard to make but it is a bit pricey...but it makes A TON.

1 32 oz. package frozen hash browns (the square kind), thawed
1 can cream of chicken soup 

1 small jar cheese whiz 

½ cup chopped onion 

1 teaspoon each salt and pepper 

½ cup margarine, melted 

1 cup sour cream   

Combine ingredients (I usually stir everything except the potatoes together, then add the potatoes and stir to combine).  Pour into greased 9x13 pan.  Bake at 350 for 45 minutes.   

Topping: 

2 cups corn flakes 

¼ cup margarine, melted   

Combine and sprinkle on top of hash brown casserole.  Bake another 10-15 minutes.    

Serves 8-10