Cheesy Cornflake Potatoes

We grilled some steaks for dinner tonight, and I made a comfort food side dish that is one of my husbands favorite things.  Cheesy Cornflake Potatoes.  They are very simple to make, but don't underestimate the melty, cheesy, goodness.  The recipe is from my mother-in-law, and uses two cans of condensed soup, but you can use homemade condensed soup, or a white sauce if you don't want to use the store bought kind.  Sprinkled with a buttery, cornflake topping, these potatoes shamelessly tempt you to have a second helping.

Cheesy Cornflake Potatoes

1 can cream of chicken soup

1 can cream of mushroom soup

8 oz sour cream

2 cups shredded cheddar cheese

12 oz frozen hashbrown potatoes, thawed

2 cups cornflakes, crushed

1 tbsp butter, melted

In a large bowl mix the soups, sour cream, and shredded cheese.  Stir until well combined.  Add the thawed hashbrown potatoes, and stir until thoroughly mixed.  Pour the potatoes mixture into a 9 x 13 dish, or one of similar size.  Put the cornflakes in a medium sized bowl, and coarsely crush.  Melt the butter, and pour over the cornflakes.  Stir to mix.  Sprinkle the cornflake mixture over the potato mixture, making sure the potatoes are evenly covered.  Bake at 350F for one hour.

Eat me.