Potato Casserole

Aunt Barb / Charlotte Bigler

Ingredients

• 1 2-3 lb. pkg. frozen hash browns, thawed
• 1 14.5 oz can cream of chicken soup
• 2 cups cheddar cheese, grated
• 1 cup cornflakes, crushed (or use sesame seeds)
• 1/4 cup butter, melted
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Mix together everything except the cornflakes and melted butter. Put into a 3 quart casserole. Mix together the cornflakes and 1/4 cup melted butter and put on top of potatoes. Sprinkle with paprika. Bake at 350° for 1 to 1 1/2 hours.

This freezes well.