1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1 stick butter, melted
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 c. shredded cheddar cheese
2 c. crushed corn flakes (or 1 c. corn flakes and 1 c. seasoned bread crumbs)

Combine all ingredients except corn flakes. Spoon into a greased 2 quart casserole dish that has been well greased with butter. Sprinkle corn flakes over top and bake about 45-50 minutes at 350 degrees. Makes 10-12 servings.