2 boxes Oreida Hash brown potatoes (8 in each box), frozen
1 lb. sour cream
1 can cream of chicken soup
10 oz. Cheddar cheese, shredded
1/4 lb. butter
1 sm. box corn flakes
8 x 12 inch oblong pan

Lay all hash brown potatoes on bottom of pan. In a separate bowl, mix sour cream, soup and Cheddar cheese very well, then pour over hash browns. Melt butter and crumble corn flakes, mixing together. Sprinkle over top of potato dish. Bake about 1 hour at 350 degrees.