This is Ruth's version.
1 lrg. bag hash browns
¼ C. margarine
1 can cream of chicken soup
1 pint sour cream
1 ½ C. grated cheddar cheese
1/3 C. green onions
¼ t. salt
1 C. crushed Cheetos
Thaw hash browns. Mix with melted margarine, soup and sour cream.
Add cheese, onion and salt. Pour in a 9x13 pan, sprinkle with Cheetos,
sprinkle lightly with paprika. Bake 45 minutes at 350°.
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