1 bag country-style hashbrowns
1 bunch of green onions, chopped including greens
1 (10 1/2 oz.) can of cream of chicken soup
2 cups sour cream 2 cups sharp Cheddar cheese, shredded
1 1/2 tsp. salt
1/4 tsp pepper
1/2 stick butter, melted
2 cups crushed cornflakes
Combine all the casserole ingredients in large mixing bowl. Spray a 9×13-inch Pyrex dish with non-stick cooking oil and spread hashbrown mixture in dish. Cover and refrigerate overnight.
Topping and Baking:
In the morning, preheat oven 375 F. Mix melted butter with crushed cornflakes. Spread over top of casserole and bake 45-55 minutes, until bubbly.