32 oz. pkg. hash browns, thawed
1/2 c. onions or shallots, diced
8-10 oz. sour cream
1/2 c. butter, melted
1 can cream of chicken soup, undiluted
6 oz. shredded cheddar cheese

TOPPING:

2 c. crushed corn flakes
1/4 c. butter, melted

In a greased glass dish (2 1/2 quart), put potatoes. In another mixing bowl put butter, onions, sour cream, shredded cheese and soup, then blend. Pour and spread over potatoes. Prepare topping and place over casserole. Cook uncovered at 350 degrees for 55 minutes. Serves 10.