Sour Cream Potatoes

2 lb. bag shredded, frozen potatoes

1 can cream of chicken soup

1 pint (16oz) sour cream

1/2 cup melted butter

1/3 cup chopped green onion

1/2 cup grated cheddar cheese

2 T. melted butter

3/4 cup cornflake crumbs

Mix the soup & sour cream well in bowl & set aside. Pour the potatoes into a 9 x 13 pan. Pour the 1/4 cup melted butter over the potatoes. Add the onions & grated cheese & mix into the potatoes. Pour the soup mixture over the potatoes & mix in, spreading the potatoes evenly in the pan. Mix the cornflake crumbs & 2 T. melted butter together. Sprinkle over the top of the potatoes. Bake at 350 degrees for 30 minutes.