Hash Brown Potato Casserole

2# hashbrowns-defrosted
1/2 C. butter
1 tsp. salt
1.4 tsp. pepper
1/2 C. chopped green onion
1 can cream of chicken soup
1 pint sour cream
2 C. grated old English sharp cheese
2 C. crushed corn flakes
1/4 C. melted butter
Arrange the 2 pounds of defrosted hashbrowns in a 9x13 casserole pan then mix the next seven items
together, pour over the potatoes and mix in throughtly. Then mix the corn flakes and butter together and
top the casserole with them. Bake in a 350 oven for about 45 or so minutes, until brown ans bubbly.