Fat Potatoes

1 bag frozen hashbrowns

8 oz shredded cheddar

1 can cream of mushroom (or chicken)

1 pint sour cream

1 stick of butter,  melted

2 cups cornflakes,  crushed 

Preheat oven to 350°.

Mix hashbrowns and cheese. 

Add sour cream and can of soup. 

Spread mixture into a 9 x 13 pan. 

In a separate bowl, combine butter and cornflakes. 

Spread buttery cornflakes over the top of potatoes. 

Cover with foil. 

Bake 30 minutes covered;  15 minutes uncovered.