Hashbrown Casserole

Yum-oooooh-yum-yum-yum do we love this!  Hashbrown casserole has been a family favorite since a co-worker back in my insurance days raved about a new potato dish she had at a function.  I made this for my family, and it was a hit and became part of my niece Hilliary's birthday dinner request, smiles. 

I brought this to a small Mother Day's gathering and this simple casserole won new devotees for its cheesy, crispy, potato goodness.  I mixed all the ingredients together ahead of time, sans cornflakes which I added just before baking, so it was a timesaver.  Serves 8-12 people, depending on appetites.

Hashbrown Casserole

2 pounds frozen hashbrown potatoes (the diced potato kind, not the shredded)
1 can cream of chicken soup
1 pint of sour cream
2 cups shredded cheddar cheese (other cheeses also work well)

1 cup (or more!) crushed corn flakes
1/4 cup butter, melted

Preheat oven to 350*F.  Generously butter a 9-inch x 13-inch baking dish.  Combine the first four ingredients together (can use the casserole dish to save a dish).  Top with the crushed corn flakes and butter.

Bake for 60-90 minutes.  Serve hot.  Rewarms well but the cornflakes loose some of their crunch.