1 (32 oz.) pkg. frozen hash browns, thawed
3/4 c. butter, melted
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
2 c. corn flakes, crushed

Combine potatoes, 1/2 cup butter, onion soup, sour cream and cheese; stir well. Spoon into greased 2 1/2 quart casserole.

Crush corn flakes and stir in remaining 1/2 butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. Garnish with a lemon twist and parsley.