Hash Browns Potato Casserole

• 1 small onion, finely chopped
• 2 -3 green onions, chopped
• 2 1/2 cups finely cubed cheddar cheese (can use more)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• black pepper (to taste)
• 1 (2 lb) package frozen hash brown potatoes (thawed, to speed things up just place in microwave)
• 1/2 cup melted butter
• 2 1/2 cups corn flakes cereal (just slightly crushed)

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
4. Add in the thawed hash browns and mix to combine.
5. Transfer to baking dish.
6. At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
7. In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
8. Bake for about 50 minutes to 1 hour.
9. Delicious!

onion, green onions, cheddar cheese, sour cream, mayonnaise, cream of chicken soup, cream of mushroom soup, salt, garlic, black pepper, potatoes, butter, corn flakes cereal

Taken from www.food.com/recipe/hash-browns-potato-casserole-221457 (may not work)