6 medium baked potatoes, grated or 1-32 oz bag of frozen hashbrowns
1 can cream of chicken soup
1 cup sour cream
3 chopped green onions
1 cup grated cheddar cheese
1 cup crushed corn flakes
2 Tablespoons butter, melted
Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.
Mix together the potatoes, soup, sour cream, green onions and cheese. Pour into the prepared pan. Mix together the corn flakes and butter. Sprinkle over the top of the casserole. Cover and bake for 40-60 min (longer time may be needed if hash browns were frozen to begin with.
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