Double Cheese Hashbrowns

Yield: 8 servings

Ingredients

• 1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
• 1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
• 1 stick (1/2 cup) butter, melted
• 1 (30 ounce) bag frozen, shredded hashbrowns, thawed
• 2 cups shredded Velveeta cheese
• 1 cup crushed cornflakes

Instructions

1. In a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter.
2. Pour mixture into a 13 x 9 x 2 inch greased baking dish. Sprinkle the cornflake crumbs over the top.
3. Cover and bake at 350 degrees F for 50 minutes.
4. Uncover and bake 10 minutes longer or until bubbly and browned lightly.
5. Serve with sour cream on the side.