2 lbs. frozen hash brown potatoes, defrosted
3/4 c. butter, melted
1/2 c. chopped onion
16 oz. sour cream
1 can cream of chicken soup
10 oz. cheddar cheese, grated
2 c. crushed corn flakes

Combine potatoes and 1/2 cup melted butter in large bowl. Add onion, sour cream, soup and cheese. Place into a greased 9 x 13 inch Pyrex dish. Mix 1/4 cup melted butter with corn flakes. Sprinkle over potato mixture. Bake at 350 degrees for 45 minutes. Yield: 16 servings.