1 (2 lb.) bag frozen hash brown potatoes
1 can cream of mushroom soup
1 stick butter
2 c. crushed corn flake crumbs
3 c. grated cheese
16 oz. sour cream
salt and pepper to taste

Melt butter. To this, add soup and mix with hash browns, 2 cups of cheese, sour cream, salt and pepper. (Reserve 1 cup of cheese.) Place in long baking dish and top with the 1 cup of cheese. Add corn flake crumbs on top of the cheese.

Bake 1 hour at 350°F.