2 pounds frozen hashbrowns
½ c. melted butter
1 can cream of chicken soup
1 pint sour cream
2 c. grated cheddar cheese
1 t. salt
¼ t. pepper
2 c. crushed cornflakes
¼ c. butter, melted
Defrost hashbrowns.
Combine next 7 ingredients to hasbrowns. Put mixture into a 3 quart casserole dish. Saute cornflakes in butter. Cover and bake at 350 degrees for 40
minutes.