1 (32 oz) bag frozen hash browns (the chunky kind, not the shredded kind, I think they’re called “Southern style”)

2 (10 3/4 oz) cans condensed cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

2 cups crushed corn flakes (I have had these with crushed up crackers on top too)

2 tablespoons butter, melted

How to make it

Preheat oven to 350. Put hash browns into a greased 9 x 13″ pan. Combine soup, sour cream, cheese and 1/2 cup melted butter. Gently blend into hash browns. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top of potatoes. Bake for 30 minutes or until heated through.

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