1 cube butter or margarine melted
1 c. cream of chicken soup
1 c. sour cream
3 T. finely chopped green onions
3/4 c. grated cheddar cheese
Heat until all ingredients are blended and cheese has melted. Pour over shredded potatoes and top with buttered corn flake crumbs. (3 T. butter and 1 c. corn flakes). Bake 30 to 40 minutes at 325. Serves 8 to 10.