2 lb. frozen hash brown potatoes
8 oz. sour cream
1 can cream of chicken soup
1/2 stick butter, melted
2 c. Corn Flakes
1/2 stick butter, melted
8 oz. cheddar cheese, shredded

Fold together hashbrowns, sour cream, soup and 1/2 stick butter, melted. Place in 9 x 13 inch pan. Cover with mixture with shredded cheese. Mix together uncrushed Corn Flakes and 1/2 cup butter, melted. Sprinkle over top. Bake 1 hour at 350 degrees.