No Onion Hash Browns Casserole - cooking recipe

Ingredients

1 (14 ounce) bag frozen cubed hash brown potatoes (reg size, not sure of oz)
1 cup butter, melted (divided)
1 (10 1/2 ounce) can condensed cream of chicken soup (undiluted)
8 ounces sour cream
1 cup cheddar cheese
2 cups corn flakes

Preparation

Preheat oven to 350\u00b0F.
Grease a large casserole dish (I usually just spray with Pam).
Combine hash browns, 1/2 of the butter, soup, sour cream, and cheese. (I usually do this right in the cassarole dish). Note: I only use 1/2 the amount of butter the recipe calls for & use margarine with no ill effects.
In a separate bowl combine Corn Flakes and remaining 1/2 of butter.
Spread on top of casserole.
Bake at 350\u00b0F covered for 45 minutes and then uncovered for 15 minutes.
Let sit for 5 minutes after removing from oven.
Enjoy!
Note 2: I usually use reduced fat sour cream and soup in this with no ill effects. (Just to make it a little more \"hip\" friendly\" -- lol).
Note 3: When reheating doing so in the oven maintains the crisp topping & makes it taste almost-freshly made :).