Hashbrown Potato Casserole

Country Potatoes

One 2 pound bag Ore-Ida Southern Style Hash Browns (or other brand of shredded or cubed hash brown potatoes)

1/2 cup shredded sharp cheddar cheese

1 cup sour cream

1 can cream of chicken (or mushroom) soup

1/2 cup chopped onions

1 stick melted butter

(for topping if desired, combine 1 1/2 cup cornflake crumbs with 4 Tbsp melted butter)

1. Mix hash brown potatoes, sour cream, cheese, soup, onion & butter together

2. Put in 9X13 baking dish

3. If topping desired, mix cornflake crumbs and butter and pour over top of potato mixture in pan.

4. Bake at 350 F for 1 hour (until brown & bubbly).

Recipe from Ore-Ida package. I do this without the topping.  So good, and much easier & quicker to serve than baked potatoes with butter, sour cream, etc on the side. Great to take to a cookout where everyone brings a side dish to go with whatever each one brings to put on the grill.