1 bag frozen hash brown potatoes
1 can cream of chicken soup
1 (16 oz.) container sour cream
1 1/2 sticks butter, divided
1 to 2 c. shredded Cheddar cheese
1 c. cornflakes

Defrost hash browns. Melt 1 stick of butter. Mix together hash browns, butter, soup, sour cream and cheese. Spread evenly in 9 x 12-inch casserole dish. Melt 1/2 stick of butter. Add to the cornflakes and stir until cornflakes are coated with butter. Top potatoes with cornflakes.

Bake at 375°F for about 40 to 45 minutes. These can be made the night before and kept in the refrigerator.

Cream of mushroom soup can be substituted for cream of chicken soup.

Cheese can also be omitted if desired.