SHREDDED SCALLOPED POTATOES (Derived from a recipe provided by Jo T.)
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1 lb frozen hash-brown potatoes, thawed 1/2 can cream of chicken soup 3/4 cup sour cream 3/4 cups grated medium cheddar cheese 1/2 tsp salt 1/4 tsp pepper 2 Tbsp finely chopped onions Mix all ingredients well in a greased 8" X 8" baking dish. Cover. Refrigerate 1 or 2 days. 1 cups corn flakes. 2 Tbsp cup butter, melted Crush the corn flakes,spread on top and drizzle with melted butter. Bake at 350 for 1 hour.