Cornflake Potato Casserole - cooking recipe

Ingredients

1 (30 ounce) package frozen shredded hash browns (about 10 cups)
6 tablespoons butter or 6 tablespoons margarine, melted and divided
1 (10 3/4 ounce) can condensed cream of chicken soup
12 ounces sour cream
1/2 cup milk
1/2 cup chopped green onion
2 cups shredded sharp cheddar cheese
1 cup crushed corn flakes

Preparation

Preheat oven to 375 degrees.
Pour 4 Tblsp melted butter or margarine into 9x13-inch baking dish.
In a medium bowl combine soup, sour cream, milk and green onions.
Place half the potatoes in the prepared dish, spread with half the soup mixture and sprinkle with 1 cup cheese. Repeat layers.
In small bowl combine cornflakes and remaining 2 Tblsp melted butter or margarine. Sprinkle over casserole.
Bake for 55-60 minutes.
Note: To prepare casserole a day ahead, omit cornflake topping, cover dish and refrigerate; add cornflakes before baking.