2 lbs. hash brown potatoes
2 cans cream of mushroom soup
1 c. sour cream
1 (8 oz.) pkg. Velveeta Mexican Mild cheese
1/4 c. butter, melted

Put hash brown potatoes in a greased 13 x 9 inch pan. Mix all remaining ingredients together and spread over frozen hash browns. Bake at 250 degrees for 1 hour.