2 (24 oz.) pkg. hash browns, thawed
2 tbsp. butter
1 can cream of chicken soup
1 pt. sour cream
1/3 c. green onions, chopped (can use parsley and onion flakes)
1 1/2 c. shredded cheddar cheese

Heat butter and soup, blend in sour cream, onion and cheese. Remove from heat, stir in potatoes. Put in 9 x 13 ungreased casserole. Sprinkle with topping.

TOPPING:

2 tbsp. melted butter
1 1/2 c. crushed cornflakes

Bake at 350 degrees about 45 minutes.