Cheesy Potatoes

1-32 oz bag frozen hash browns, thawed *
2 cans cream of chicken soup
1 soup can of milk
1 small onion, chopped fine
8 oz shredded cheddar cheese
2 cups corn flakes, crushed
1/4 cup butter, melted**

Preheat the oven to 350. Grease a 9x13 baking pan (or two 9x9 pans***).

In a large bowl mix milk and soup, stir in hashbrowns, onion and shredded cheese.

Pour into pan(s).
I season with black pepper at this point, but no salt, the soup is loaded with sodium.
Sprinkle corn flakes over top, drizzle with butter.

Bake for 45 minutes to an hour. (if baking in two pans, stick with 45 minutes

* I have made these with the hashbrowns still frozen, just slam the bag on the floor a few times to break them up...and you may need to add a little more milk...and add another 15 minutes to the baking time. =)
** I skip the butter and give them a coating of butter flavor cooking spray=)

*** You can bake half in a 9x9 and dump the other half into a gallon ziplock back and freeze for up to a month. Thaw them completely before baking.