1 can cream of chicken soup
1/2 c. butter
1 pt. sour cream
1/2 c. chopped onion
2 c. grated cheese
2 lbs. frozen hash browns
3/4 c. crushed corn flakes

Steam hash browns until tender. Combine soup, sour cream, onions, cheese. Stir in potatoes. Pour into buttered 2 1/2 quart casserole dish. Pour corn flakes over top. Bake at 350 degrees for 45 minutes.