2 lb. pkg. frozen O'Brien hash brown potatoes
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 c. tater top sour cream with chives
Crushed corn flakes or Wheaties
1/3 c. melted butter

Thaw potatoes.

Mix soups and tater top sour cream and add to thawed potatoes.

Spread in buttered large flat casserole or 2 9 x 9 inch pans.

Crush corn flakes and mix with butter and cover potatoes.

Bake 1 to 1 1/2 hours at 350 degrees.

To bake on grill, wrap in heavy aluminum foil.