2 lbs. frozen hash browns
1 stick butter
1/2 c. grated cheddar cheese
1/2 c. sour cream
1/2 c. corn flakes
1 (10 3/4 oz.) can cream of potato soup (Campbells)
1 (10 3/4 oz.) can cream of celery soup (Campbells)
1 (10 3/4 oz.) can cheddar cheese soup (Campbells)

Melt butter, pour into 9"x13" baking pan. Add 2 pounds frozen hash browns. Stir in 1 can cream of potato soup, 1 can cream of celery soup, 1 can cheddar cheese soup. Spread over the top 1/2 cup sour cream, 1/2 cup cheddar cheese and 1/2 cup corn flakes. Bake at 350 degrees for 45 minutes. Cover for 30 minutes. Uncover last 15 minutes to brown.