Potatoes Romanoff

• 1 (32 oz.) pkg. frozen hash brown potatoes, thawed
• 1 c. shredded Cheddar, Monterey Jack or Colby cheese or combination
• 1 c. chopped green onion
• 1 (16 oz.) container sour cream
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 3/4 oz.) can cream of celery soup
• 1 c. cornflake crumbs
• 1/4 c. (1/2 stick) margarine, melted

1. Preheat oven to 350u0b0.
2. Mix together all ingredients, except cornflake crumbs and margarine.
3. Spoon into 13 x 9-inch pan. Mix together cornflake crumbs and margarine; spread evenly over potatoes.
4. Bake for 60 minutes or until potatoes in center are golden and bubbling.
5. Makes 10 to 12 servings.
6. Can be prepared and refrigerated overnight, then baked just before serving.

frozen hash brown potatoes, shredded cheddar, green onion, sour cream, cream of mushroom soup, cream of celery soup, cornflake crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288401 (may not work)