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!
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.
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).