• 2 lbs. shredded frozen hash browns
• 1 can cream of mushroom soup, undiluted
• 1 stick margarine
• 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 1/4 cup chopped onion
• salt and pepper to taste
• 1 small can sliced mushrooms, drained
• 1 small can sliced black olives, drained

Put frozen hash browns in greased 9″ x 13″ pan.  Salt and pepper to taste and put onions on top of frozen  hash browns.  In saucepan, over low heat, mix soup, margarine, sour cream and Cheddar cheese.  Blend this until smooth, stirring often.  When melted, pour sauce over the top of potatoes; then sprinkle with crushed corn flakes.  Bake at 375 degrees for 45 to 60 minutes.