2 lb. bag hash browns, thawed
1 can mushroom soup
1 can Cheddar cheese soup
1 (8 oz.) sour cream
1 tbsp. dried onion flakes
1 cube butter

TOPPING MIXTURE:

1 c. corn flakes
1/2 cube butter

Grease a 9 x 13 inch dish or pan. Mix the soup, cheese, sour cream and onion flakes together and spoon over the potatoes. Melt butter and pour over the ingredients. Top with buttered corn flakes. Bake at 325 degrees for 45 minutes.

NOTE: Can be baked and frozen to use at later time. Can also be made in crockpot.