Potato Casserole/Pic

[Roxy15]

Potato Casserole:

 

1/4 Cup Butter

 

4 Green Onions, Chopped

 

1 Cup Sour Cream

 

1-(10-oz.)-Can Cream Of Chicken Soup

 

2 Cups Sharp Cheddar Cheese, Shredded

 

1-(26-28-oz.)-Bag Frozen Hashbrowns

 

1/2 Cup Butter, Melted

 

3 Cups Lightly Crushed Corn Flakes

 

 

Preheat oven to 350 degrees.

 

Sauté the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir until combined and bubbly. Stir in the cheese until melted.

 

Remove from heat and add the shredded potatoes, stir to coat completely.

 

Pour into a lightly greased 9x13-in casserole dish; set aside.

 

Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat.

 

Spread on top of the potatoes in an even layer.

 

Bake for 40-45 minutes or until center is hot and bubbly.