2 lbs. frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
8 oz. cheddar cheese, shredded
1 - 1 1/2 sticks melted butter
1 1/2 - 2 c. crushed corn flakes

Mix soup, sour cream, cheese and butter together. Add frozen hash browns. Pour into 9"x13" pan and top with corn flakes. Bake, uncovered 1 to 1 1/2 hours at 325 degrees. Can made day before and bake next day.