Creamy Hash Brown Casserole

1 pkg (32 oz) frozen southern-style hash brown potatoes, thawed
1 pound process american cheese, cubed
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16 oz) sour cream
3/4 cup butter or margarine, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, slightly crushed
Fresh savory, optional

In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter & onion. Spread into a greased 13x9x2 pan. Sprinkle with paprika. Combine cornflakes & remaining butter; sprinkle on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Garnish with savory if desired. Yield: 8-10 servings.


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