Scalloped Sour Cream Potatoes

1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheese, divided
1/2 cup melted butter
1/2 cup chopped scallions
12 ounces frozen hash browns, thawed
2 cups corn flake crumbs
2 tablespoons butter

Grease a 9 x 13-inch pan.

Combine cream of mushroom soup, sour cream, 1 cup cheese, 1/2 cup butter and scallions. Mix in hash browns. Top with remaining 1 cup cheese.

Mix corn flake crumbs with the 2 tablespoons melted butter. Sprinkle over the cheese. Bake at 350 degrees F for 50 minutes.

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