2 lb. pkg. frozen hash brown potatoes, cubed (Southern style)
1 can cream of celery or mushroom soup (undiluted)
1 1/2 to 2 c. shredded Cheddar cheese
1/4 c. butter
1 pt. sour cream
Salt and pepper to taste
3/4 c. chopped green onions (tops and all)

TOPPING:

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

Thaw potatoes. Heat soup and butter together. Mix in remaining ingredients. Place in a buttered 9x13 pan. Mix melted butter with corn flakes and sprinkle on top. Bake at 350 degrees for 45 to 55 minutes.