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Potato Casserole
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1 (16 oz.) bag frozen hash brown
potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 c. corn flakes, crumpled
2 tbsp. butter, melted
Mix first 5 ingredients together. Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes. Bake at 350 degrees for approximately 30-45 minutes.
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