No Onion Hash Browns Casserole

• 1 (14 ounce) bag frozen cubed hash brown potatoes (reg size, not sure of oz)
• 1 cup butter, melted (divided)
• 1 (10 1/2 ounce) can condensed cream of chicken soup (undiluted)
• 8 ounces sour cream
• 1 cup cheddar cheese
• 2 cups corn flakes

1. Preheat oven to 350u0b0F.
2. Grease a large casserole dish (I usually just spray with Pam).
3. Combine hash browns, 1/2 of the butter, soup, sour cream, and cheese. (I usually do this right in the cassarole dish). Note: I only use 1/2 the amount of butter the recipe calls for & use margarine with no ill effects.
4. In a separate bowl combine Corn Flakes and remaining 1/2 of butter.
5. Spread on top of casserole.
6. Bake at 350u0b0F covered for 45 minutes and then uncovered for 15 minutes.
7. Let sit for 5 minutes after removing from oven.
8. Enjoy!
9. Note 2: I usually use reduced fat sour cream and soup in this with no ill effects. (Just to make it a little more "hip" friendly" -- lol).
10. Note 3: When reheating doing so in the oven maintains the crisp topping & makes it taste almost-freshly made :).

potatoes, butter, condensed cream, sour cream, cheddar cheese, corn flakes

Taken from www.food.com/recipe/no-onion-hash-browns-casserole-298522 (may not work)