1 2-pound bag hashbrown frozen potatoes
1 can cream of chicken soup
1 can cream of celery soup
1 container of sour cream
1 2-cup bag of shredded cheddar cheese
1/3 cup milk
1-2 cups corn flakes
Mix all of the ingredients in a bowl before placing in the crock pot except the corn flakes. Place in the crock pot and turn it on high. Place corn flakes on top of the mix and cover for a few hours (approx 2 ½), then turn it to low. Usually takes about 3.5 hours. You can use all light versions and it has the same great taste.