10 russet potatoes or 32 oz. shredded potato hash browns
1 (16 oz.) sour cream
1/3 c. green onions, chopped
3 T. butter
2 cans cream of mushroom soup
1 1/2 c. shredded cheddar cheese
4 T. butter, melted
Breadcrumbs or corn flake cereal
Boil potatoes, cool, peel & grate. Put in greased casserole dish. Heat 3 T. butter & sour cream, pour over potatoes. Stir in mushroom soup & onions. Top with cheese & cornflakes. Drizzle with butter. Bake at 350 for 30 minutes, until brown & bubbly.
Quite bland. Might be good to include some bacon/ham.
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