- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
- 1 (8 ounce) package KRAFT Shredded Cheddar Cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup chopped green onions
- 1 (32 ounce) package frozen Southern-style hash brown potatoes, thawed
- 1 cup POST TOASTIES Corn Flakes crumbs
- 2 tablespoons butter or margarine, melted
- Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
- Spoon into greased 13×9-inch baking dish. Toss crumbs and butter; sprinkle over potato mixture.
- Bake at 375 degrees F for 40 minutes.