Crunch Top Ham & Potato Casserole Recipe / Mrs Anna Cannon

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

2 cups cubed cooked ham

2 cups (16 ounces) sour cream

1-1/2 cups (6 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup butter, melted

1/3 cup chopped green onions

1/2 teaspoon pepper

TOPPING:

2 cups crushed cornflakes

1/4 cup butter, melted Directions In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 10 servings. Mrs Anna Cannon Roseburg, OR