1 (16 oz.) pkg. frozen hash browns, thawed
1 c. shredded American cheese
1/4 c. sliced green onions
1 chicken bouillon cube

In 1 1/2-quart casserole dish, combine hash browns, shredded cheese and sliced onions. Dissolve chicken bouillon cube in 1/2 cup boiling water; pour over potato mixture. Dot with 1 tablespoon butter.

Bake, covered, in 375°F oven for 35 minutes or until potatoes are tender, stirring gently once or twice. Top with American cheese and bake 1 to 2 minutes more, until cheese melts.

Makes 6 servings.