1 (32 oz.) pkg. frozen hash browns
1 can cream of chicken soup
3/4 c. milk
1 c. sour cream
2 c. shredded cheddar cheese
1/2 c. chopped onion
1 1/2 c. lightly crushed corn flakes
1/2 c. melted butter

Spread frozen hash browns in a 9x13 inch greased pan. Mix soup, milk, sour cream, cheddar cheese, and onion. Pour mixture over hash browns. Top with mixture of cornflakes and butter. Bake 1 hour at 350 degrees (covered). Uncover; bake for 10 minutes more. Can be made day ahead and baked the next day.