1/4 cup Butter, melted
1 can Cream of Chicken Soup
3 cup Shredded cheddar cheese, divided
8 oz Sour cream
Salt and pepper, to taste
2 lb Hashed brown potatoes, cubes
2 cup Corn flakes, crushed
1/2 cup Butter
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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: Eat-L 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
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