Easy Potato Casserole

There is nothing special about this recipe.   It's a typical "pot luck dish" but I love it!  You can find countless versions of it in church and civic cookbooks everywhere.  I've tried them all and this one is simply the best!

- Steven Hicks

• 1 32oz package frozen hash brown potatoes, thawed
• ½ stick butter, cut into small pieces
• 1 10.5oz can cream of chicken soup
• 1 8oz carton sour cream
• 1½ cups Velveeta cheese, grated
• 1 cup onion, chopped (optional)

Topping:

• 2 cups crushed corn flakes
• ½ stick melted butter

Pour thawed hash brown potatoes in the bottom of a 9x13 glass baking dish. Sprinkle potatoes with chopped onions, if desired. Scatter pieces of butter over potatoes.  Mix cream of chicken soup with sour cream and spread evenly over potatoes. Cover soup mixture with grated Velveeta.  Top with crushed corn flakes and drizzle with ½ cup melted butter.  Bake at 350° for 45 minutes.

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