Ingredients:

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

Directions:

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