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

Combine potatoes, 1/2 cup butter, onion soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2-quart casserole dish. Crush cereal and stir in remaining butter. Sprinkle over potato mixture.

Bake at 350°F for 50 minutes.