32 oz. frozen hash brown potatoes
8 oz. sour cream
1 can cream of chicken soup
3 c. crushed corn flakes
2 c. shredded American cheese
3/4 c. melted butter

Oil 9x13 inch cake pan. Mix sour cream, cheese, thawed potatoes, 1/2 cup butter and soup. Put in pan. Put crushed corn flakes on top. Drizzle remaining butter over corn flakes. Bake at 350 degrees for 1/2 hour.