Loraine'S Potato Casserole

• 1 (2 lb.) bag Ore-Ida southern style hash browns (slightly thawed)
• 1 stick butter or margarine, divided
• 1 (8 oz.) stick sharp Cheddar cheese, grated
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (16 oz.) tub sour cream
• 1 tsp. salt
• 1/4 tsp. black pepper
• 3 c. crushed cornflakes

1. In the largest bowl you can find, stir together the soups, sour cream, 1/2 stick (1/4 cup) melted butter or margarine, salt and pepper until well blended.
2. Add the grated cheese.
3. Stir until evenly distributed.
4. Stir in the frozen hash brown potatoes. Spoon mixture into a 10 x 15-inch baking dish (or into two 8 x 8-inch dishes), and level with back of spoon.
5. Cover with crushed cornflakes.
6. Melt remaining 1/2 stick butter.
7. Drizzle over top. Bake at 350u0b0 for 1 hour.
8. Allow to stand for 20 minutes before serving.

browns, butter, cheddar cheese, cream of mushroom soup, cream of chicken soup, sour cream, salt, black pepper, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754543 (may not work)