Escalloped Potatoes

2 lb. Frozen hash brown potatoes (Southern potatoes)
½ cup melted margarine
1 tsp. Salt
¼ tsp pepper
1 can cream of chicken soup
2 cups grated cheddar cheese
2 cups sour cream

Topping: 2 cups crushed cornflakes or ¾ cup plain bread crumbs with ¼ cup melted butter

Thaw potatoes. Combine them with the rest of the ingredients, except for the corn flake mix. Sprinkle buttered corn flake mix on top. Use a 3 quart casserole or larger flat glass baking dish. (You can use 2 smaller dishes and freeze one).

" Note: If made the day before, don't add butter to the corn flakes; pour melted butter over top before baking.

Bake 45 minutes at 350.

(It's awesome! ENJOY!!! - Velma B.) :