Hash Brown Casserole

1 sauce recipe (recipe on label) Watkins Mushroom or Chicken Soup Base
1/2 cup/125 mL butter or margarine, melted
2 tbsp/30 mL Watkins Onion Flakes
1 tsp/5 mL Watkins Potato Salad Seasoning
1/4 tsp/1.2 mL Watkins Black Pepper
2 cups/500 mL sour cream
2 cups/500 mL shredded Cheddar cheese
2 pounds/908 g frozen hash brown potatoes (Southern-style), thawed
1/4 cup/60 mL butter or margarine, melted
2 cups/500 mL corn flakes, coarsely crushed
Watkins Paprika

Prepare mushroom or chicken sauce using label recipe. Stir in 1/2 cup/125 ml butter and next six ingredients; mix well. Spoon into a 9 × 13-inch/23 × 33-cm baking dish. Combine remaining butter with corn flake crumbs; sprinkle over top of potatoes. Option: Sprinkle with paprika. Bake at 350ºF/180ºC for about 1 hour.

Makes 10 servings.