1 (2 lb) bag frozen hash brown potatoes, thawed
1 can cream of mushroom or chicken soup, undiluted
12 oz. shredded Cheddar cheese
8 oz. sour cream
1 tsp. salt
1 c. corn flakes or rice crispies
1/4 c. melted butter
Mix together soup, cheese, sour cream and salt; add potatoes. Put into a greased 9x13 dish. Bake in 350 degree oven for 50 minutes. Mix cereal with melted butter; add to top of potatoes. Bake for an additional 10 minutes, until slightly brown.
** FOR MEAL SWAP, REMOVE PRESS-N-SEAL BEFORE BAKING!**
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