Potato Casserole Name: Samantha Thompson Base: Fort Benning, GA Recipe: 2 packages(30 ounces each)country-style hash browns,thawed 3/4 cup butter, melted, divided 4 cups(32 ounces)sour cream 2 cans(10-3/4 ounces each) condensed cream of chicken soup, undiluted 1 bunch green onions, sliced 4 cups(16 ounces)shredded cheddar cheese 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups cornflakes, crushed * In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt, and pepper. Transfer to two greased shallow 3-qt. baking dishes. * Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350 for 55-60 minutes or until bubbly.