This recipe for Creamy Hash Brown Casserole was submitted by Michelle.

Creamy Hash Brown Casserole

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 - divided use

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 to 60 minutes, or until heated through. Garnish with savory if desired.

Makes 8 to 10 servings.