1 can cream of chicken soup
1 c. sour cream
2 (12 oz.) pkg. frozen, shredded hash browns
1/2 stick butter
1 c. grated Cheddar cheese
Tops of 1 bunch green onions, chopped

Place unthawed potatoes in 8 x 12 inch pan. Heat soup, butter, cheese and sour cream over medium heat until cheese is melted. Add chopped green onion tops to mixture. Spoon mixture over potatoes. Bake at 325 degrees for 30-45 minutes.