Let hashbrowns get to room temperature before starting.
2 lbs frozen hashbrowns (I use the cubed ones)
1 C. Margarine
2 cans Cream of Chicken Soup
1 1/2 C. Sour Cream
1/2 t. Salt
1 med Onion (chopped)
1 C Mozzarella Cheese (grated)
1 C Mild Cheddar Cheese (grated)
1 C Corn Flakes (crushed) in 4 T butter
Preheat oven to 350 degrees
Melt butter in a pan and saute the onions
Mix all other ingredients (except cornflakes) together and add onions and butter and dump into a 9" x 13" pan.
Top with crushed corn flakes
Bake 45-60 minutes at 350 degrees