I know that many may have this recipe, just called by a different name, but in case you don't….. and BTW, works using reduced fat products

Potatoes Supreme
from the West Virginia University Tailgaters Cookbook

2lb. bag frozen Southern Style hashbrowns (thawed)
      (these are the diced potatoes, not shredded)
1 stick margarine, divided in half
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz. sour cream
8 oz. grated cheddar cheese
1 tsp. garlic salt
2/3 cup milk
2 cups corn flakes

Melt 1/2 stick margarine in oven in 13 x 9 pan. Pour thawed potatoes
over melted margarine. Mix onion, soups, sour cream, cheese, garlic
salt & milk & pour mixture evenly over potatoes. Crush the
cornflakes & toss with the other 1/2 stick of melted margarine.
Sprinkle crumbs evenly over casserole. Bake uncovered at 350º for 1
hour and  15 minutes. Serves 12 to 16.

~I like to use the same amount (weight) of O'Brien potatoes (w/
onions & peppers in the mix). You can get the same effect by adding
3/4 cup diced red & green bell pepper to the above recipe