2 lbs. frozen hash brown potatoes
1 tsp. salt
1 can cream of chicken soup
2 c. Cheddar cheese, grated
1/2 c. butter, melted
1/2 c. green onions, chopped (optional)
1 pt. sour cream
2 c. Corn Flakes, crushed & mixed with 1/4 c. butter, melted

Combine 1/2 cup butter, salt, onion, soup, sour cream and cheese. Mix well with potatoes. Pour in 3 quart casserole then cover with crushed flakes mixed with butter. Bake at 350 degrees 3/4 to 1 hour.