1/2 cup (1 stick) butter, divided
1 pound country-style frozen hash browns, thawed
1/4 cup green onion, chopped
1/2 cup sour cream
1 cup shredded sharp Cheddar Cheese
1/2 can condensed cream of chicken soup
1 cup crushed corn flakes
Preheat oven to 350°F. Place 1/4 cup butter in an 8×8-inch casserole dish and place it in the oven to melt while the oven it heats up.
Meanwhile combine hash browns, green onion, sour cream, shredded cheese and soup in a large bowl and mix well. Transfer mixture to the casserole dish after the butter has melted. Bake uncovered for 30 minutes.
Melt remaining 1/4 cup butter in a medium-sized bowl in the microwave, then mix well with crushed cornflakes. Top potatoes with this mixture and bake for 15 more minutes.
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