Pittsburgh Potatoes

1 (1 lb.) bag of hash brown potatoes
1/2 cup melted butter
1 tsp. salt
1/2 tsp. pepper
1 pint sour cream
2 cups grated cheddar cheese
1 can cream of chicken soup
2 cups crushed corn flakes

In large bowl mix potatoes, butter, salt, pepper,
onion, sour cream, cheese & soup. Pour into
greased 9x13 baking dish. Top with crushed corn
flakes. Cover with tin foil, and bake.
Temp: 350 degrees F --- Time: 1 Hour

Remove the foil and bake an additional 15 min.
(Instead of using the corn flakes, I use 1 sleeve
of Ritz crackers crushed mixed with 1 stick of
melted butter.)
I prefer the Ritz topping better. Enjoy!
Ginny Bolivar, Pa

http://www.nancyskitchen.com