Scalloped Hash Brown Potatoes

This is a great recipe I have from 1965.

Ingredients:

1 (16 oz) pkg or 4 cups, frozen hash browns, thawed
1 (4 oz) pkg sharp shredded cheddar cheese
1/4 cup green onions, sliced (use the entire onion)
1 chicken bouillon cube
1/2 cup water
1 tbsp butter

Directions:

1. Pre heat oven to 375 F.

2. In a 1 1/2 quart casserole, combine hash browns, shredded
cheese and sliced onions together.

3. Dissolve bouillon in 1/2 cup boiling water and pour over
potato mixture. Dot with the butter.

4. Sprinkle cheese over top and bake for 30 minutes or until
potatoes are tender, stirring once or twice.

Yield: 6 servings