6-7 potatoes
1/2 c. melted butter
2 cans cream of chicken soup
1 pt. sour cream
1/2 c. grated onion
1 1/2 c. shredded sharp cheese
1 c. corn flakes
2 tbsp. melted butter

Bake or boil potatoes and shred like hashbrowns. Place in 9 x 13 inch pan. Mix the butter, soup, sour cream, onion and cheese. Pour over potatoes and mix with fork. Sprinkle crushed corn flakes over potatoes and pour 2 tablespoons melted butter over corn flakes. Bake at 350 degrees for 45 minutes.