2 lb. bag southern style hashbrowns
1 can cream of potato soup
8 oz. sour cream
1 stick butter
2 cups Velveeta
Spray 9 x 13 baking pan with cooking spray. Spread the frozen hashbrowns in bottom of pan. Cook remaining ingredients on stovetop at medium heat until warm. Pour the melted Velveeta mixture over the hashbrowns.
If desired, may crush 2 cups of corn flakes and sprinkle on top.
Bake for 45 minutes-1 hour at 350 degrees (until bubbly). Freezes great for cooking later, too!