Funeral Potatoes

1 bag frozen hashbrowns

2 cans cream of chicken

1 cup sour cream

chopped green onion, optional

2 cups shredded cheese

1/4 cup butter, melted

3 cups Cornflakes

*Mix hashbrowns, soup, sour cream and chopped onion in a bowl. Spread in a 9X13 pan. Cover with shredded cheese. In a separate bowl, mix Cornflakes and melted butter. Spread evenly over cheese. Bake at 350 degrees for 40 minutes.