Topping:

1 stick butter
2 c. crushed corn flakes

Melt butter and mix with crushed corn flakes. Sprinkle this over the top of the potatoes.

Bake, uncovered, for 45 minutes at 350°F.

(Note: This can be made up a day ahead, but do not put corn flakes on until ready to bake. They stay crunchier.)

Potatoes:

1 (32 oz.) package frozen hash brown potatoes
1 can cream of chicken soup
1 c. sour cream
1/2 small onion, chopped
1 stick butter
12 oz grated sharp or Cheddar cheese

Place hash browns in a 9 x 13 inch baking dish. Melt butter and mix with sour cream, onion, chicken soup, and grated cheese. Spread this over hash browns.