1 (32 oz.) pkg. frozen hash brown potatoes
1/2 c. plus 2 tbsp. butter
1 c. cream of chicken soup
1 pt. sour cream
1/2 c. milk
1/2 c. green onions, chopped
2 c. cheddar cheese, grated
1/2 lb. bacon, cooked crisp and crumbled

Melt 1/2 cup butter and pour into a 13 x 9 x 2 inch baking pan. Add 1/2 of the potatoes. In a separate bowl mix soup, sour cream, milk, onions and pour 1/2 of this mixture over hash browns. Sprinkle 1 cup grated cheese on top. Add remaining hash browns and pour remainder of mixture on top. Sprinkle remaining cheese on top and sprinkle with bacon crumbs. Bake for 45 minutes at 350 degrees.