Cooking Directions

• Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3-quart shallow baking dish. Season with the black pepper. Sprinkle the potato mixture evenly with the crushed corn flakes.Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup8 ounces sour cream0.5 cup butter, melted1 package (30 ounces) frozen shredded hash brown potatoes (about 7 1/2 cups), thawed1 medium onion, chopped (about 1/2 cup)2 cups shredded Cheddar cheese  (about 8 ounces)0.125 teaspoon ground black pepper0.5 cup crushed corn flakes