Hash Brown Potato Casserole

Hash Brown Potato Casserole
By Carol Mills

1-2 lb pkg frozen country style hash browns
1 can cream of chicken soup
16 oz container sour cream
2 cups grated cheddar cheese
1 tsp salt
1/4 tsp pepper
1 cup corn flakes crushed (don't use the pre-crushed ones – they are to fine.)
1 cup melted butter

Mix frozen potatoes, 1/2 cup of the melted butter, soup, cheese, sour cream, salt and pepper. Place this mixture in 9x13” baking pan sprayed with pam.

Use remaining 1/2 cup of melted butter and mix with crushed cornflakes and then sprinkle over the top.

Sometimes I crumble crisp bacon and more over the top rather than cornflake mixture. Bake at 350 degrees for 45 minutes or until bubbly and golden on top.