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Print Friendly Recipe Recipe Information Source: Carolyn Serves/Makes:1 9x13 inch pan Ingredients 1 32 oz (896 grm). bag hashbrowns 1 lb (.5 kg). velveeta cheese cubed 1 can cream of chicken soup 8 oz (224 grm). sour cream 1 cube melted butter 3 cups (700 ml) cornflakes 1 cube melted butter Preparation Combine hashbrowns and cubed cheese. Mix sour cream, soup and 1 cube melted butter; pour over potatoes. Mix 1 cube of melted butter with the cornflakes, spread over potatoes. Bake at 350 degrees (175 C.) for appoximately 1 hour. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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