Crunch Top Potatoes

Source: Brenda Schultz

Ingredients:

1/2 C butter

2 C sour cream

1 can cream of chicken soup (or use substitute here)

2 C shredded cheddar cheese

1 bag shredded hashbrowns

1-3 C corn flakes, crushed

Directions:

1. Preheat oven to 350 deg

2. Combine butter, soup, sour cream, and cheese in a large bowl. Mix well and then add hashbrowns

3. Pour into a greased 9x13 pan. Add cornflakes on top

4. Bake for 1 hour