1 box hash brown potatoes (box of 8)
1 can cream of chicken soup
1 (16 oz.) sour cream
1 sm. onion, chopped
8-10 oz. Colby cheese
Corn flakes
1 stick butter

In 9 x 13-inch pan, place hash browns on bottom of pan. Mix together soup, sour cream and onion. Pour over hash browns. Place shredded cheese on top. Completely cover cheese with cornflakes (crush some cornflakes in hand and put on also). Melt stick of butter and pour over cornflakes. Bake at 350 degrees for 1 hour.