2 lb. bag frozen hash browns, unthawed
1 can cream of chicken soup
2 cartons sour cream
2 c. (8 oz. pkg.) grated Cheddar cheese
1/2 c. chopped onions
1/4 c. butter
1 tsp. salt

TOPPING:

2 c. crushed corn flakes
1 stick butter

Melt 1/4 cup butter with chopped onions. Mix the first 7 ingredients together and put in a 3-quart baking dish.

TOPPING: Melt 1 stick of butter. Stir in crushed corn flakes and sprinkle over potatoes. Bake at 350 degrees for 45 minutes. May be prepared the evening before and baked the day of the brunch. Makes 12-16 servings.