1 lg. pkg. frozen hash brown potatoes
2 cans cream of chicken soup
1 (8 oz.) container sour cream
2 c. grated Cheddar cheese
Salt and pepper
Chopped green onions (if so desired)
1 c. crushed corn flakes

Thaw potatoes in large bowl. Combine soup, sour cream, and 1 1/2 cups grated cheese; mix together, then add to potatoes. Mix well. Pour in buttered oblong dish. Bake at 350 degrees for 45 minutes. Then add rest of cheese on top with crushed corn flakes. Return to oven until cheese melts, about 10 minutes. Enjoy. Yum Yum!