1 (2 lb.) bag of frozen hash brown potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick of butter
3/4 c. chopped green onions
3/4 tsp. salt
1/4 tsp. pepper
1 pt. sour cream
2 c. cheddar cheese, grated

In a saucepan heat soup; melt butter in soup. Mix in onions, sour cream, salt, pepper and cheese. Pour this soup mixture over the potatoes and mix well. Pour all into a well greased 9x13 inch baking dish. Cover with bread crumbs, crushed cereal flakes or potato chips. Bake at 350 degrees for 45 minutes. Maybe made ahead, bake before serving. Just before serving sprinkle on 2 tbsp. of dry Libbys potato toppers.