10 cups shredded hash browns
¼ cup + 2 T butter
1 can cream of chicken soup
12 oz Kemps Sour Cream
½ cup Kemps Milk (recommended: 1%)
2 cups grated cheddar cheese
½ cup chopped green onions (optional)
1 cup crushed corn flakes
Salt and pepper to taste
Preheat oven to 375° F
Melt ¼ cup butter and pour into 9×13 inch baking dish. Add hash browns (no need to thaw).
In separate bowl, mix soup, sour cream, milk, and green onions. Pour ½ of the mixture over the hash browns. Salt and pepper to taste.
Sprinkle one cup of grated cheese on top.
Add remaining hash browns and pour remainder of mixture on top. Salt and pepper to taste.
Sprinkle remaining cheese on top, and cover with crushed corn flakes.
Drizzle 2 T melted butter over mixture and bake for 55 minutes.