Potato Casserole
- 1 cup butter or margarine, melted
- 1 (32 oz.) box or bag hash browns
- 12 oz. cheddar cheese, shredded
- 1 can Cream of Mushroom Soup
- 1 (8 oz.) carton of Sour Cream
- 2 cups Corn Flakes, crushed
Layer a 13 x 9 inch baking dish with the hash browns. In a bowl, combine soup, cheese, and sour cream. Pour over potatoes. Sprinkle cornflakes on top of casserole. Drizzle melted butter over cornflakes. Bake 350 F. for 35-40 minutes