Everyone Loves Potato Casserole

Potato Casserole

10 cups shredded hash browns
1/4 cup butter or 1/4 cup margarine
1 (10 ounce) can cream of chicken soup (or cream of anything soup)
12 ounces sour cream
1/2 cup milk
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper
Directions:

1 Preheat oven to 375 degrees.
2 Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.
3 In a separate bowl, mix soup (in a pinch, I've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hashbrowns evenly using a spatula. Salt and pepper to taste.
4 Sprinkle one cup grated cheese on top.
5 Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.
6 Sprinkle remaining cheese on top.
7 Bake for 55 minutes (make sure it is lightly browned on top…)

9 When done, let set up for 5-10 minutes before cutting into servings.