Loraine'S Potato Casserole - cooking recipe

Ingredients

1 (2 lb.) bag Ore-Ida southern style hash browns (slightly thawed)
1 stick butter or margarine, divided
1 (8 oz.) stick sharp Cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16 oz.) tub sour cream
1 tsp. salt
1/4 tsp. black pepper
3 c. crushed cornflakes

Preparation

In the largest bowl you can find, stir together the soups, sour cream, 1/2 stick (1/4 cup) melted butter or margarine, salt and pepper until well blended.
Add the grated cheese.
Stir until evenly distributed.
Stir in the frozen hash brown potatoes. Spoon mixture into a 10 x 15-inch baking dish (or into two 8 x 8-inch dishes), and level with back of spoon.
Cover with crushed cornflakes.
Melt remaining 1/2 stick butter.
Drizzle over top. Bake at 350\u00b0 for 1 hour.
Allow to stand for 20 minutes before serving.