Cheesy Hash-brown Casserole  

1 large bag of frozen hash-browns (8 to 10 cups)
1 stick of butter
3/4 cup diced green onions
1 can cream of chicken soup
3/4 cup sour cream
3 cups grated sharp cheddar cheese
crushed corn flakes
salt and pepper to taste


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Melt 1/2 stick of butter and place in casserole dish.  Spread half the hash-browns over butter. In separate bowl mix soup, sour cream, cheese, green onion, salt and pepper. Once blended, spread half this mixture over hash-browns. Then add remaining hash-browns and spread other half of mixture over them. Top with crushed corn flakes. With remaining 1/2 stick of melted butter, drizzle over the corn flakes.

Bake uncovered at 325 for 1 hour.


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