Potatoes Romanoff (3)

2 lb. frozen hash brown potatoes
1 c. sour cream
10 oz. grated Cheddar cheese
1 can cream of chicken soup
1 stick margarine, melted
4 green onions, chopped

Blend the sour cream, cheese, soup, onions and margarine. Fold in the hash browns. Turn mixture into a 9×12-inch pan. Bake 1 1/2 hours at 350°. Note: A light sprinkling of paprika before serving will add color.

Kathy Daniels