This recipe has been in my book for years and it came from Margie.  Recently, I almost brought this to a potluck, but decided on a salad instead.  When I got to the party, there were already two other versions of this casserole!   And they both got devoured.  You can’t go wrong with this one and it’s so easy!

Ingredients:

32 oz. frozen hash brown potatoes

1 can cream of chicken soup

1 1/2 cup grated cheddar

1 – 16 oz. sour cream

1/3 cup chopped green onions

1/4 cup margarine or butter

Heat soup and butter or margarine until melted.  In a bowl, combine potatoes, cheese, green onions, and sour cream.  Add heated soup and butter.  Put in a greased 9 x 13″ pan.

Topping:

3 T. butter, melted

1 cup cornflakes

Combine butter and cornflakes.

Bake casserole at 350 degrees for 30 minutes.  Add topping and bake for 20 minutes more (or until cornflakes are golden).