1 stick butter, melted
1 tbsp. flour stirred in butter
1/2 (2 lb. block) Velveeta cheese, cubed or shredded
1 can cream of mushroom soup
1/2 can (soup can) of milk
1 (2 lb.) pkg. hash brown potatoes, cubed style

Melt the butter and add the flour in a large saucepan, then stir in the soup and milk. Heat until hot and add cheese. Stir until smooth and melted. Place the mostly thawed hash browns in a 13 x 9 x 2 inch casserole dish and stir in the cheese mixture thoroughly. Mix well. Bake in a 350 degree oven for 45 to 60 minutes until slightly browned and bubbly.