Double Cheese Hashbrowns

Double Cheese Hashbrowns

1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
1 stick (1/2 cup) butter, melted
1 (30 ounce) bag frozen, shredded hashbrowns, thawed
2 cups shredded Velveeta cheese
1 cup crushed cornflakes

In a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter. Pour mixture into a
13x9-inch greased [color:94a6=#000]baking dish. Sprinkle the cornflake crumbs over the top. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 10 minutes longer or until bubbly and browned lightly. Serve with sour cream on the side. Serves: 8