Ingredients

• 30 ounces Frozen Shredded Hash Browns
• 1/4 cup + 2 tablespoons Butter
• 1 can Cream of Chicken Soup
• 1/2 cup Green Onions, chopped
• 12 ounces Sour Cream
• 1/2 cup Milk
• 2 cups Grated Sharp Cheddar Cheese
• 1 cup Crushed Corn Flakes

Directions

1. Preheat oven to 340F
2. Mix soup, sour cream, milk, and green onions in a bowl; set aside
3. Pour 1/4 cup melted butter into a 9×13 inch baking dish
4. Add half of the package of hash browns to the baking dish; pour half of the soup mixture over the potatoes; spread evenly; sprinkle 1 cup shredded sharp cheddar cheese on top
5. Add remaining hash brown then the rest of the soup mixture; sprinkle the 1 cup of cheese; top with crushed corn flakes; melt 2 tablespoons of butter and drizzle on top of corn flakes
6. Bake for 1 hour until bubbly