2 pound bag frozen shredded hashbrown potatoes, thawed
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup butter, melted
2 cups shredded cheddar cheese
1/2 teaspoon salt
dash pepper
2 green onions chopped
1. Preheat oven to 375
2. Stir together all ingredients until well mixed
3. Spoon into an ungreased 13x9 baking dish
4. Bake for 1 hour, until golden brown
Optional Topping
1 cup cornflake crumbs - can be found with the bread crumbs or put cornflake cereal in the food processor
1 1/2 cups shredded cheddar cheese
1. Combine cornflake crumbs and cheese
2. After 45 minutes of baking, sprinkle on top
3. Bake for remaining 15 minutes.
