1 (32 oz.) frozen chunky hash browns
1 (16 oz.) sour cream
8 oz. Cheddar cheese, shredded
8 oz. Velveeta cheese, chunked
1 can cream of chicken soup
1/2 c. green onions, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter, melted

Thaw potatoes. Melt butter in saucepan, add onions and saute. Stir in soup. Add cheeses and stir until melted. Add sour cream. Put potatoes in a large greased casserole dish and pour sauce mixture over. Bake at 350 degrees for 1 1/2 hours. Makes tonight's vegetable plus leftovers for the rest of the week.