6 medium potatoes (can be substituted with 2 bags frozen hash browns)
2 c. sour cream
1 1/2 c. Cheddar cheese, grated
1 can cream of chicken soup
1/4 c. green onion, chopped
1/2 c. melted butter

Boil potatoes with skins; cool, peel, chop, or grate. Mix remaining ingredients. Add potatoes; put in large buttered casserole dish.

TOPPING:

2 tbsp. softened butter
3/4 c. crushed corn flakes

Mix together and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes or until golden brown.