Jeanne's Potato Casserole

This has always been a favorite side dish for any large gathering

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INGREDIENTS

1 30-oz bag of frozen shredded hash browns, about 10 cups (Use Mr. Dell's if you can)
1/4 cup plus 2 tablespoons butter
1 can Cheddar Cheese Soup  

1/2 cup chopped green onions  (I added these.  Jeanne doesn't eat anything green)
12 oz. sour cream
1/2 cup milk
2 Cups grated  cheese, your choice  (I like sharp, pre-shredded in a bag)
1 cup crushed corn flakes

INSTRUCTIONS

Preheat oven to 340 degrees (weird temperature)
Mix soup, sour, cream, milk, green onions in a bowl and set aside.
Pour 1/4 cup melted butter into a 9 x 13 dish.
Add half the package of hash browns.
Pour half the soup/sour cream mixture over the potatoes.  Spread evenly. 
Sprinkle 1 cup shredded cheddar on top of that.

Add remainder of the hash browns and then the rest of the soup mixture.
Sprinkle on remaining 1 cup of cheese.  Then cover with crushed corn flakes.
Melt 2 Tablespoons of butter and drizzle on top of the corn flakes.

Bake for 45 minutes to 1 hour till hot and bubbly.