Sour Cream Crunch

2 lb. southern-style hash browns
1/2 c. butter
1 pt. sour cream
10 oz. shredded cheese
1 can cream of chicken soup
1/4 c. butter
3 c. crushed corn flakes

Makes 9×13-inch pan. Thaw hash browns. Mix with 1/2 cup melted butter. Add sour cream, soup and cheese. Mix thoroughly. In separate bowl, mix 1/4 cup melted butter and corn flakes. Top other mixture. Bake for 1 1/2 hours at 350°.

Carla Haas