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Cheesy Potatoes

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2 pounds frozen cubed hash brown potatoes O'brien, thawed

Melt together:

1 stick butter or margarine

2 cans cream of mushroom soup

16 oz. sour cream

12 oz Velveeta cheese

Stir together the thawed potatoes and the melted creamed mixture. Pour into a greased 9x13 baking pan. Top with corn flakes and drizzle with a little more melted butter. Bake at 350* for 30-40 minutes or until hot and bubbly.

****I have also put these potatoes in a crockpot on low for 4 hours and they turned out great. That is a nice way to fix them camping so you don't have to stay with the oven. Good for a potluck!

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