Sutter Creek Potatoes

• 1 2 lb (.9 kg). package frozen hash browns or diced potatoes, thawed
• 2-1/2 cups (600 ml) grated cheese (monterey jack and swiss)
• 2 cups (475 ml) sour cream
• 1 can cream of mushroom, celery or chicken soup
• 1/2 cup (125 ml) onion, chopped
• 1/4 cup (60 ml) melted butter
• 2 cups (475 ml) ham, chopped (opt.)
• 2 cups (475 ml) cornflakes, crushed
• 1/4 cup (60 ml) melted butter

1. Preheat over to 350 degrees (175 C.).
2. Combine in large bowl and mix first six ingredients.
3. Spread in 7 x 10" oven-proof casserole, sprayed with Pam.
4. Sprinkle cornflakes over top--drizzle melted butter over all.
5. Bake until bubbley -- approximately 35-45 minutes.

grated cheese, sour cream, cream of mushroom, onion, butter, ham, cornflakes, butter

Taken from online-cookbook.com/goto/cook/rpage/000A6F (may not work)