1 (32 oz.) pkg. frozen hashbrown potatoes, thawed
3/4 c. butter, melted
1/2 c. onion, chopped
1 (10 3/4 oz.) cream of chicken soup (undiluted)
1 (8 oz.) sour cream
1 c. (4 oz.) Cheddar cheese, shredded
2 c. cornflakes
Lemon twist (optional)
Parsley (optional)

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into greased 2 1/2 quart casserole. Crunch cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. Garnish with lemon and parsley. Serves 10 to 12.