2 c. grated cheese
1 bag (2 lb.) frozen hashbrowns
1 can cream of celery soup
1/4 tsp. pepper
Optional grated onion
1 pt. sour cream
1 can cream of chicken soup
1 tsp. salt
1/4 c. melted butter

Mix all ingredients together except potatoes. Put 1/2 bag hashbrowns in bottom of 9 x 13 inch. Cover with 1/2 of mixture. Repeat layers. Mix 2 cups crushed cornflakes and 1/4 cube melted butter. Spread on top. Bake at 325 degrees for 45 minutes.