Cheesy Potatoes

(from Elinor Drake)

2.5 two-pound packages of hash brown potatoes

1 family size condensed cream of chicken soup (or 2 regular cans) (substitute mushroom soup if vegetarian)

1 family size soup can of milk

1 regular size can condensed cream of mushroom soup

16 oz sour cream

salt & pepper

12 oz. shredded mild cheddar cheese

1 tablespoon margarine

2 cups corn flakes, then crush into crumbs

Mix all ingredients together except corn flakes and margarine, & put in casserole dish, with the mixture of melted margarine & cornflake crumbs sprinkled on top. Make the day before or thaw before baking. Makes a 10x15 inch glass dish.

Bake for 1 hour at 350 degrees.