1 (32 oz.) pkg. shredded hash browns (frozen)
1/2 c. butter
1 can cream of chicken soup
1 pt. sour cream
1/2 c. milk
1 c. chopped ham
1/2 c. chopped green onions
2 c. grated cheese
1 c. crushed corn flakes
2 tbsp. butter

Melt 1/2 cup butter and pour into 9 x 12-inch pan. Add 1/2 package hash browns.

In separate bowl, mix soup, sour cream, milk, ham and onions. Pour half of soup mixture over hash browns. Sprinkle 1 cup cheese on top. Add 1/2 package hash browns and pour other half of soup mixture over top. Spread 1 cup cheese on top. Cover with corn flakes. Pour 2 tablespoons butter over mixture and bake at 350°F for 45 minutes.

Yield: 12 servings.