1 bag Frozen Hash Brown Potatoes, thawed
1 can Cream of Mushroom Soup
16 ounces Sour Cream
2 cups Cheddar Cheese
Salt & Pepper, to taste
2 tablespoons Butter, cut into small pieces
1 1/2 - 2 cups Corn Flakes
In a 9x13 inch Pyrex dish, combine the thawed potatoes, soup, sour cream, and cheese. Add salt and pepper to taste. Dot the top with butter and bake at 375 degrees for 1 hour. After about 45 minutes, crumble corn flakes over the top of the casserole and continue baking for about 15 more minutes, or until the top is golden and bubbly.