1 stick butter, softened
2 lbs. 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 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 9x13 inch pan. Place topping on and bake at 350 degrees for 40-45 minutes.

BARB'S VARIATION:

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

TOPPING:

1 sm. box corn flakes

Use the whole box and add a bit more butter.