Cheesy Cornflake Potatoes

Name: Cheesy Cornflake Potatoes
Ingredients: 12 ounces, weight Frozen Hashbrown Potatoes, Thawed; 1 can (10 Oz. Size) Cream Of Chicken Soup; 1 can (10 Oz. Size) Cream Of Mushroom Soup; 8 ounces, fluid Sour Cream; 2 cups Shredded Cheddar Cheese; 2 cups Cornflakes, Crushed; 1 Tablespoon Butter, Melted

7 ingredients

1 steps

Ingredients

12 ounces, weight Frozen Hashbrown Potatoes, Thawed
1 can (10 Oz. Size) Cream Of Chicken Soup
1 can (10 Oz. Size) Cream Of Mushroom Soup
8 ounces, fluid Sour Cream
2 cups Shredded Cheddar Cheese
2 cups Cornflakes, Crushed
1 Tablespoon Butter, Melted

Directions

1

In a large bowl mix the soups, sour cream, and shredded cheese. Stir until well combined. Add the thawed hashbrown potatoes, and stir until thoroughly mixed. Pour the potato mixture into a 9 x 13 dish, or one of similar size. Put the cornflakes in a medium sized bowl, and coarsely crush. Melt the butter, and pour over the cornflakes. Stir to mix. Sprinkle the cornflake mixture over the potato mixture, making sure the potatoes are evenly covered. Bake at 350F for one hour.