1 Each 2-pound bag frozen hash brown potatoes
1 can cream of mushroom soup
Seasoned Salt to taste
1 1/2 cups cheddar cheese, shredded
1 stick margarine, melted
1 each 8 ounce carton sour cream
1/2 cup green onion tops, chopped
 
 
Mix margarine, soup, cheese, sour cream and onion tops together.  In a large mixing bowl, break hash browns, sprinkle with seasoned salt, and combine with soup mixture.  Place in a long buttered casserole and cover with foil.  Bake at 350 degrees for 1 hour and 15 minutes.  Uncover and bake 15 minutes longer.  Serves 12 to 15.