1 can cream of chicken soup
1/2 c. melted butter
1 tsp. salt and pepper
2 lb. bag hash brown potatoes
1/2 c. chopped green tail onions
8 oz. sour cream
2 c. shredded Cheddar cheese
2 c. Kellogg's corn flakes

Pour frozen hash brown potatoes into 2 quart baking dish. Cover with shredded Cheddar cheese.

Melt butter. Add remaining ingredients to melted butter. Pour over potatoes and cheese. Mix well.

Corn flakes can be mixed into casserole or layered on top after mixing. Bake uncovered 45 minutes at 350 degrees F. Add 10-15 minutes if recipe is assembled ahead of time and kept refrigerated.