2 lb. bag frozen hash browns
1 c. or 1 stick butter, melted
2 c. corn flakes
1 can cream of chicken soup
1 (12 oz.) shredded cheddar cheese
1 pt. sour cream
1 tsp. salt
1 sm. onion, chopped (opt.)

Mix all ingredients together in greased 9"x13" casserole, reserving approximately 1/3 of melted butter, corn flakes and 1/3 of cheese. Spread evenly in pan. Crush corn flakes. Add the 1/3 cup melted butter and remaining cheese. Sprinkle over top. (At this point it can be covered and stored in refrigerator for up to 24 hours.) This will blend flavors also. Bake at 350 degrees for 1 1/4 hours. Serves 8 to 10.