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Submitted by Michelle.

1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed

1 pound process American cheese, cubed

1 (10-3/4-ounce) can condensed cream of chicken soup, undiluted

2 cups (16-ounce carton) sour cream

3/4 cup butter or margarine, melted and divided

3 tablespoons chopped onion

1/4 teaspoon paprika

2 cups corn flakes, slightly crushed

Fresh savory, optional

1. In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch pan. Sprinkle with paprika.
2. Combine cornflakes and remaining butter; sprinkle on top.
3. Bake, uncovered, at 350*F (175*C) for 50-60 minutes, or until heated through. Garnish with savory if desired.

Makes 8 to 10 servings.