Cheesy Potato Casserole

I just made this last night for our annual Schoolyear Kickoff Cookout at church. I had never made it before but found it to be a keeper. In my haste to have it ready and still semi-warm when we got there, I forgot to add the onions. My friend Laura was actually happy about that and I have to admit, it was just as yummy without them. So, the choice is yours. I think this will be the only "cheesy potatoes" recipe I use from now on.

Cheesy Potato Casserole
2 pounds frozen hash brown potatoes (the little squares)
1 pint sour cream (light works fine)
10 3/4 ounces can cream of celery soup
10 3/4 ounces can cream of chicken soup
1/2 cup chopped onion (optional)
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, adjust to taste
1/2 cup butter, melted and divided
3 cups cheddar cheese, grated (I just used shredded)
2 cups crushed corn flakes (2 cups after crushing;do not have to be finely crushed)

Preheat over to 350 degrees F.

In a large bowl, mix frozen hash browns, sour cream, soups, onion, seasonings, and cheddar cheese. Add 1/4 cup of melted butter to potato mixture. Spread into 9x13 prepared dish (i.e. cooking spray).

Combine corn flake crumbs and 1/4 cup of melted butter and spread over top of casserole.

Bake uncovered for 1 hour. Serve hot.