1 pkg frozen hash brown potatoes O’Brien
1 1/2 cups shredded cheddar & Monterey jack
1 can undiluted cream of mushroom soup
8 oz sour cream
1 cup corn flakes
1/4 cup melted margarine
salt
pepper
Coat a 13x9x2 in. Casserole dish with non stick cooking spray. Mix cheese, hash browns, sour cream and soup together in large bowl and pour into casserole. In small bowl mix corn flakes and margarine, spread over the top of potato mixture. Bake uncovered at 350 degrees for about one hour. Corn flakes should be brown and crispy. Salt and pepper to taste when mixing the potatoes, cheese, etc.
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