NANA'S POTATOES

NANA'S POTATOES 1 bag Ore-Ida hash browns 1 can cream of chicken soup 1 stick of butter 1 8 oz container of sour cream 2 cups shredded cheddar cheese 1/4 cup sliced green onions container of cheddar french fried onions (the original recipe uses 2 cups crushed cornflakes sauteed in butter) Preheat oven to 350 degrees In a large bowl, add stick of butter, sour cream, and cream of chicken soup Microwave and melt completely In a 9x13 pan, add hash browns, cheddar cheese, green onions, and the melted butter/sour cream/cream of chicken mixture Mix well and coat all of the hash browns 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) ***If you used crushed cornflakes sauteed in butter, bake them on top for the entire 55-60 minutes