Double Cheddar Hash Browns

The Record’s “Recipe of the Week”:
Double Cheddar Hash Browns by Donna Pikert

10-3/4 oz. can condensed cream of onion soup, undiluted
10-3/4 oz. can condensed cheddar cheese soup, undiluted
30 oz. pkg. frozen shredded hash browns
2 cups shredded cheddar cheese
1 cup crushed corn flakes

In a large bowl, combine the soups. Stir in the hash browns. Pour into a greased 2-1/2 qt. baking dish. Sprinkle with the cheese and corn flake crumbs. Cover and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer or until golden.