Cheesy Potato Corn Flakes

Ingredients

• 1 (32 ounce) bag of frozen hash browns (shredded or cubed)
• 2 cups chedder cheese
• 16 ounces sour cream
• 1 (10 3/4 ounce) cream of chicken soup
• 3/4 cup butter
• 1 cup corn flakes (add more if desired)

Directions

1. Preheat oven to 350° F
2. Take hashbrowns out of the freezer and set aside
3. Melt 1 stick of butter in a large bowl
4. In the same bowl mix in sour cream, cheese, and cream of chicken soup
5. Grease a 9x13 inch pan. Spread hashbrowns. Spread sour cream, cheese, and soup mixture on top.
6. Melt 1/2 stick of button on stovetop, mix in corn flakes, stir (and smash them some) until butter is absorbed. Add more corn flakes if desired.
7. Sprinkle corn flakes on top of sour cream, cheese and soup mixture
8. Bake 60 minutes at 350° F