Breakfast Hashbrowns

By Kelly Lerch

Ingredients:
1 package Oreida Hashbrown Potatoes, thawed
1 pint sour cream
2 sticks butter
2 cups shredded sharp cheddar cheese
10 oz. can Cream of Mushroom soup
2 cups crushed cornflakes

Preparations:
Melt one stick of butter in a 9 x 13 pan. Mix in thawed potatoes. In a separate bowl, combine soup, sour cream and shredded cheese.  Pour over potatoes.  Melt second stick of butter; mix in cornflakes then spread over potatoe mixture.  Bake at 350 degrees, uncovered, for 90 minutes.