1 (32 oz.) pkg. frozen hash brown potatoes, thawed
3/4 c. butter, melted
1/2 c. chopped onion
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1 c. shredded cheddar cheese
2 c. corn flakes
Lemon twist or parsley sprigs (opt.)

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