​Cheesy Potato Casserole

serves 12

Mix in large bowl:
32 oz frozen hash brown potatoes (shredded or cubed type)

1 cup sour cream (light type OK)
2 cups of sharp cheddar cheese, grated
1 10 oz cream of chicken soup, undiluted

When blended, pour into 9X13 baking pan, or half-sized catering pan. Top with 3 cups crushed cornflakes mixed with ¼ cup melted margarine or butter. Bake at 350 degrees for 1 hour.

OPTIONAL: add any or all of these: 1 cup diced onion, an extra can of soup, ½ cup milk, or ½ cup diced red bell pepper. Also, breadcrumbs dotted with butter or margarine can be used rather than cornflakes.