Cheesy Potato Casserole

• POTATOES:
• 1 lb 14 oz bag of frozen country style hash browns, thawed
• 1/2 stick (4 Tbl) butter
• 2 cups shredded cheddar cheese
• 1 pt. sour cream
• 1/3 cup chopped chives, green onions or onion
• 1 tsp salt
• 1/4 tsp pepper
• TOPPING (if desired):
• 4 Tbl butter, melted
• 2 cups crushed corn flakes

1. Preheat oven to 350 degrees.
2. Over low heat combine butter and cheddar cheese until almost melted. Sometimes oil will separate from cheese - don't panic, it will be OK. Remove from heat and blend in with spoon sour cream, chives, green opinion or onion, salt and pepper. It should be smooth but if it is a bit lumpy that's OK.
3. Place thawed potatoes in casserole and pour cheese mixture over and stir lightly - it's better to have it somewhat uneven so don't over mix.
4. TOPPING OPTIONS:
5. Dot with butter and sprinkle with paprika, or -
6. mix cornflakes with melted butter in ziplock bag and sprinkle over potatoes.
7. Bake, uncovered for 1 1/2 hours.

potatoes, country style hash browns, butter, cheddar cheese, sour cream, chives, salt, pepper, tbl butter, corn flakes

Taken from www.epicurious.com/recipes/member/views/cheesy-potato-casserole-51428431 (may not work)