1 stick butter, softened
2 lb. frozen hash browns
1 can cream of mushroom soup
1 can cream of chicken soup
1 (12-16 oz.) pkg. sharp cheddar cheese, grated
1 (8 oz.) container of sour cream
2 green onions

TOPPING:

1 c. crushed corn flakes
2 tbsp. butter

Salt and pepper hash browns. Mix all ingredients together and put in buttered 9 x 13 inch pan. Place topping on and baker at 350 degrees for 40-45 minutes.

Barb's Variation: 2 pounds potatoes O'Brien (frozen hash browns with green onion and red pepper, and then omit the 2 green onions.

Topping: 1 box corn flakes (small). Use the whole box and add a bit more butter.