Hash Brown Potato Casserole

Here is a great pot-luck casserole that seems to find it's way onto the table at almost every family function.  Everybody has their own version of this dish, and my mom gave me two different recipes that she had.  Last night, a few of my friends and I took a small road trip to visit another friend for dinner who lives about an hour away.  We all brought a dish to share and I signed up for everybody's favorite hash brown casserole.  I merged the two recipes that my mom gave me to come up with my own version.

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.