1 (32 oz) bag frozen hash browns (the chunky kind, not the shredded kind, I think they’re called “Southern style”)
2 (10 3/4 oz) cans condensed cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
2 cups crushed corn flakes (I have had these with crushed up crackers on top too)
2 tablespoons butter, melted
Preheat oven to 350. Put hash browns into a greased 9 x 13″ pan. Combine soup, sour cream, cheese and 1/2 cup melted butter. Gently blend into hash browns. Combine corn flakes and 2 tablespoons melted butter. Sprinkle on top of potatoes. Bake for 30 minutes or until heated through.