1 (16 oz.) carton dairy sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (32 oz.) pkg. frozen, loose pack hash brown potatoes
2 c. cubed, cooked ham
8 oz. American cheese, cut into cubes (2 c.)
1/4 c. chopped onion; optional
2 c. crushed corn flakes (4 c. before crushing)
1/2 c. butter, melted
1 c. shredded Mozzarella cheese (4 oz.)

In a large mixing bowl combine dairy sour cream and the condensed cream of chicken soup. Stir in the frozen potatoes, cubed ham, cubed American cheese and chopped onion

Put mixture into a 13 x 9 x 2 inch baking dish, spreading evenly. Combine corn flakes and melted butter. Sprinkle over the potato mixture.

Bake at 350 degrees for 30 minutes.

Sprinkle with Mozzarella cheese. Return to oven and bake for 20-25 minutes more or until bubbly around the edges and heated through.

Makes 8-18 servings. Great the second day!