32 oz. pkg. frozen hash browns (southern, home cooked)
2 c. sour cream
1 can cream of mushroom soup
1 lb. Velveeta cheese, cubed
2 c. corn flakes

In a large bowl, mix the hash browns, sour cream, soup and cheese. Pour into a greased 9 x 13 pan. Crush the cornflakes and spread on top.

Bake at 350°F for 50 to 60 minutes.