1 1/2 pkg. frozen hash brown potatoes
2 sticks butter
2 cans cream of mushroom soup
1 (8 oz.) cheese, grated
2 c. crushed corn flakes

Thaw potatoes and put in 9 x 13-inch casserole.

In saucepan melt 1 stick butter, cream of chicken soup and cheese. Pour over potatoes.

Mix crushed corn flakes with 1 stick butter and top with the potato mixture.

Bake for 30 minutes covered and 30 minutes uncovered at 350°F.