Creamy Hash Browns

1-10 3/4 oz. can cream of mushroom soup
1-10 3/4 oz. can cream of chicken soup
1-8 oz. carton sour cream
1/2 C. milk
1/4 tsp. pepper
1-30 oz. bag frozen shredded hash browns, partially thawed
8 medium green onions, sliced, about 1/2 C.
1 C. shredded Cheddar or Colby Jack cheese

Preheat grill to 350°. Grease bottom and sides of a 9 x 13″ baking dish. In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, milk and pepper. Stir in hash browns and sliced green onions. Spoon mixture into baking dishes. Bake for 30 minutes. Sprinkle with shredded cheese. Bake an additional 15 to 20 minutes, until hash browns are golden brown and bubbly around edges.