Recipe - Hashbrown Casserole

One fourth cup Butter; melted
1 cn Cream of Chicken Soup
3 cup Shredded cheddar cheese;
divided
8 ounce Sour cream
Salt and pepper; to taste
2 pound Hashed brown potatoes; cubes
2 cup Corn flakes; crushed
One half cup Butter

In a large bowl, mix together melted butter with soup, 2 cups cheese, sour
cream and salt and pepper, if desired. Add potatoes and stir until well
combined. Spoon mixture into 9 x 13" pan. Top with flakes and then
remaining 1 cup of cheese. Cut butter into thin slices and arrange on top
of casserole, covering as much as you can. Bake at 350 for 50 min.

NOTES : This is very rich and creamy, everyone loves it!

Recipe by: EatL with adaptations by Betsy Burtis Recipe by Cathy
Luchetti's Hot Flash Cookbook
Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Apr 17, 98