2 lbs. hash brown potatoes
1 stick butter (melted)
1 pt. sour cream
1 can Campbell's Cream of Chicken Soup
2 c. grated mild Cheddar cheese
1 tbsp. minced instant onion flakes
1/2 tsp. salt

Use 13x9x2 inch casserole (spray with no-stick Pam or Mazola). (Use frozen loose hash browns or break up frozen patties, either one.)

Mix all together: 1 pint sour cream, 1 can Campbell's soup, 2 cups grated cheese, 1 tablespoon minced onion flakes and 1/2 teaspoon salt. Spread 1/2 of butter over hash browns. Spread mixture over the potatoes.

Then mix 1 cup of crushed corn flakes with the remainder of butter and top over the pan of cream mixture. Bake at 250 degrees for 45 minutes.