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.

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