2 lbs. frozen hash browns
8 oz. Cheddar cheese, shredded
8 oz. sour cream
1 can cream of chicken soup
1/2 c. butter
4 c. corn flakes cereal

Preheat oven to 350.

Place the hash browns in the bottom of 9x8x2 inch pan. Place the cheese on top of the hash browns.

Melt the butter. Mix the soup, sour cream and 1/4 cup of butter in a bowl. Fold the soup, sour cream and butter mixture into the pan, mixing it in slightly with the hash browns and cheese.

Coat the corn flakes with the remaining 1/4 cup of butter, and place on the top of the casserole. Cover the pan with aluminum foil. Make a few slits in the foil and bake for 1 hour and 15 minutes. Makes 6 to 8 servings.