Grandma's Potatoes

Grandma's Potatoes One 23-ounce bag frozen Ore-Ida diced hash brown potatoes One 10.5-ounce can cream of chicken soup 1/2 cup unsalted butter 1 stick One 8-ounce container sour cream 2 cups shredded cheddar cheese 1/4 cup sliced green onions plus more for garnish One 6-ounce container cheddar french fried onions Preheat oven to 350 degrees. In a large bowl, add the stick of butter, sour cream, and cream of chicken soup. Microwave and melt completely, about 1 -2 minutes. Stir to combine. Add hash browns, cheddar cheese, and green onions to the sour cream mixture. Mix well to coat all of the hash browns. Transfer to a 9x13 pan and spread into an even layer. Bake, uncovered, for 55-60 minutes Top the potatoes with a container of cheddar french fried onions. Bake for an additional 5-10 minutes (start checking at 5 mins) Remove from the oven and sprinkle with more green onion. Serve warm. Notes If you prefer to use crushed cornflakes instead of french fried onions. Saute 2 cups crushed cornflakes in 2 tablespoons unsalted butter and then bake them on top of the hash browns for the entire 55-60 minutes