1/2 cup butter or margarine, divided
1lb country-style frozen hash browns, thawed
1/4 cup green onion, chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 can condensed cream of chicken soup
1 cup crushed corn flakes
Preheat oven to 350 degrees. Melt 1/4 cup butter in an 8×8 casserole dish in the oven while it heats.
Meanwhile, combine hash browns, green onion, sour cream, cheese and soup in a large bowl. Transfer mixture to the casserole dish after the butter has melted. Bake, uncovered, for 30 minutes.
Melt remaining 1/4 cup butter in the microwave, then mix with crushed cornflakes. Sprinkle on top of the potatoes evenly and bake for 15 more minutes.