Ingredients:

• 1-32 oz. pkg. hash brown potatoes, thawed
• 1 pt. Dairy sour cream
• 1 1/3 C. chopped green onion
• 1/4 C. butter or margarine
• 1 1/2 C. shredded Cheddar cheese
• 1 can cream of chicken soup
• Crushed corn flakes

Preparation

Heat soup and margarine; add sour cream, green onion and cheese. Stir in potatoes and salt and pepper to taste. Place in a greased 2 1/2 quart casserole. Sprinkle with crushed corn flakes. Bake at 350° for 1 hour or until potatoes are tender.