10 cups shredded hash browns
1/2 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper to taste
Preheat oven to 375 degrees. Melt 1/4 c. butter and pour into 9×12-inch baking dish. Add 5 cups has browns (no need to thaw). In separate bowl, mix soup, sour cream, milk and green onions. Pour 1/2 of mixture over potatoes in dish. Salt and pepper to taste; sprinkle with 1 cup grated cheese. Add remaining hash browns; top with soup mixture, salt, pepper and shredded cheese. Bake for 55 minutes.