Cheesy Potato Casserole

• 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

1. Combine hashbrowns and cubed cheese.
2. Mix sour cream, soup and 1 cube melted butter; pour over potatoes.
3. Mix 1 cube of melted butter with the cornflakes, spread over potatoes.
4. Bake at 350 degrees (175 C.) for appoximately 1 hour.

hashbrowns, velveeta cheese, cream of chicken soup, sour cream, butter, cornflakes, butter

Taken from online-cookbook.com/goto/cook/rpage/00132A (may not work)