Ingredients:
1 pkg frozen hashbrowns (cubed)
1 8 oz pkg Velveeta cheese
1 8 oz pkg shredded cheese
1 8 oz pkg cream cheese
1 8 oz container sour cream
1 reg can of cream of chicken soup
1/2 stick butter
2 cups semi-crushed cornflakes

How to make this recipe:
Preheat oven to 325 degrees F. Combine cheeses, sour cream, cream cheese, cream of chicken soup, (1/4 stick of butter (set other 1/4 stick of butter aside)together in a large mixing bowl.

Microwave in intervals of 30-45 seconds stirring in between. Continue to do so until mixture is creamy. Add frozen hashbrowns and mix completely. Pour entire mixture into a glass baking pan (9 X 13). Bake at 325 degrees F for 60 minutes. While this is baking, melt 1/4 stick up butter in microwave and pour over semi-crushed cornflakes. I generally put the cornflakes in a container w/a lid. After I pour butter over the cornflakes, I attach the lid and shake until all are well coated. The last 10 minutes of baking should be w/cornflakes evenly distributed over hashbrown mixture.

Let cool for 10 minutes and enjoy! Notes: When working a full time job - this dish was also a must have at all of the department pitch-ins!

Prep time: About 1 hour

Serves 10 to 12.

Recipe from: Christina