32 ounces of frozen diced hash brown potatoes
2 tablespoons butter melted
1 - 10.75oz can cream of chicken soup
1 cup of plain Greek yogurt
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cheddar cheese divided
8 tablespoons butter melted
4 cups crushed corn flakes
chopped fresh parsley or chives for garnish if desired

1. Preheat oven to 350 degrees.
2. I a 9"x13" baking dish, spread hash brown potatoes into a single layer.
3. Add two tablespoons butter to small saucepan.
4. Over low heat, melt butter.
5. In a small bowl, add the 2 tablespoons melted butter, soup, yogurt, salt, pepper and 1 1/2 cups cheese.
6. Stir together until combined.
7. Spread mixture evenly over potatoes
8. Add 8 tablespoons butter to small saucepan.
9. Melt butter over low heat.
10. Remove from heat and add cornflakes to melted butter.
11. Stir together until cornflakes are coated with butter.
12. Spread evenly over shredded cheese.
13. Cover baking dish with foil and bake at 350 degrees for 45 minutes.
14. Remove foil and bake for an additional 15 minutes to allow cornflakes to become crispy.
15. If desired, garnish top of potatoes with chopped fresh parsley or chives prior to serving.

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