Funeral Potatoes

38 oz. pkg frozen, shredded hash browns

3 tablespoons butter, melted

1 can (10 1/2 oz.) cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

¾ cup shredded cheddar cheese

1 cup cornflake crumbs, mixed with  4 Tbs. melted butter
4 Tbs. parmesan cheese

Place potatoes into 9x13 pan. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Use a fork and poke mixture into potatoes. Cover top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees.     - Tricia Munk