2 lb bag hash browns (thawed)
1 can cream of chicken soup
1 pint sour cream
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped green onion (or 1/2 yellow onion according to Janet)
1/4 t salt
Pepper to taste
1 1/2 cups grated cheese
3 T butter or margarine
Crushed corn flakes or bread crumbs
Chop onion and saute in 1/4 cup butter. Add soup and sour cream to melt. Season with salt and pepper. In 9X13 baking pan, put 1/2 of potatoes then add 1/2 soup mixture. Repeat and top with cheese. Melt 3 T butter and mix with cornflakes or bread crumbs. Spread over top of casserole. Bake at 350 for 1 hour.
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