1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 container (8 ounces) sour cream
4 cups shredded cheese
1/2 cup milk
1/4 teaspoon pepper
1 bag (30 ounces) frozen hash brown potatoes, partially thawed I prefer the cubed ones but the shredded will work too
8 medium green onions, sliced (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
2 cups crushed cornflakes (thats 4 cups before it is crushed)
1/4 cup Butter
Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.
In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon 1/2 into baking dish then sprinkle 1/2 of your cheese. then another layer and a the rest of the cheese. SAVE A LITTLE TO COVER ALL THE CHEESE WITH THE CREAMY POTATOES
Evenly spread over corn flakes
Drizzle with butter
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.