Cheesy Cornflake-Topped Party Potatoes - cooking recipe

Ingredients

1 (32 ounce) bag frozen hash brown cubed potatoes (I use Ore-Ida Southern Style)
1 (10 3/4 ounce) cream of celery soup
8 ounces sour cream
16 ounces shredded mild cheddar cheese
1 cup of melted butter, divided
1 1/2 cups lightly crushed corn flakes

Preparation

Preheat oven to 350.
In large bowl combine 1 stick melted butter, soup, potatoes, sour cream, and cheddar cheese.
Pour into ungreased 9 X 13 glass baking dish.
Sprinkle with cornflakes and drizzle with 1 stick melted butter.
Bake uncovered for 1 hour to 1 hour and 15 minutes until potatoes are soft and cornflakes are golden brown.