1 (32 oz.) pkg. frozen hash brown potatoes
1/2 c. butter, melted
1 can cream of mushroom soup
10 oz. cheese, grated
8 oz. sour cream
1 tsp. salt
1 sm. onion, grated

TOPPING:

2 c. corn flakes, crushed
1/4 c. butter, melted

Mix all ingredients together, except topping and pour into a 9 x 12 inch ungreased dish. Mix corn flakes and butter and sprinkle on top. Bake at 350 degrees for 45 minutes.