Cheesy Potatoes

5  cups		hashbrowns
3/4  cup		fat free sour cream
1  cup		cream of chicken soup
1  cup		cheddar cheese shredded
3  cups		corn flakes
2  tablespoons		butter

Tip: Click on the ingredient links to learn the nutritional information for all the Cheesy Potatoes ingredients. The serving size for any ingredient in Cheesy Potatoes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Warm in a pan the hashbrowns, add in the cream of chicken soup 3/4 of the can, add the sour cream, mix together in a saucepan. Prepare the cornflakes by crushing them in a zip lock bag. Sprinkle the cheese over the pan of potatoes. In small bowl, heat the butter in microwave, add the crushed cornflakes to the butter in bowl. Sprinkle the cornflake mixture over the pan of potatoes. Bake for 20 minutes at 400 degrees.