Julie Harris, Chef & Blogger

• 2 lbs hash browns, frozen, thawed (tiny cubed parboiled potatoes work too!)
• 500mL sour cream (16 oz)
• 2 cans cream of mushroom soup (or a mix of cream of mushroom, cream of potato, cream of celery, cream of chicken - whatever floats your boat!)
• 1/2 cup green onions with tops, finely chopped
• 2 cups grated cheddar cheese
• salt and pepper, to taste
• 2 cups corn flakes, crushed
• 1/2 cup butter

Pre-heat oven at 350 degrees F

Mix first six ingredients and pack into 9"x13" casserole dish.

Mix cornflakes with melted butter. Spread over top of potato mix.

Cook in oven for 50-60 minutes.