2 lbs. frozen hash browns
1 chopped onion
1/4 c. butter
2 (10 3/4 oz.) cream of mushroom soup
1 pt. dairy sour cream
1 1/2 c. shredded cheddar cheese
1/2 c. corn flakes
3 tbsp. butter

Saute onions in butter until tender. Remove from heat. Stir in soup and sour cream. Put hash browns in greased 3 quart casserole dish or 9 x 13 inch cake pan. Put shredded cheese and soup mixture over potatoes. Mix well. Cover and refrigerate overnight. Sprinkle with corn flakes. Drizzle with 3 tablespoons melted butter. Bake 1 hour at 350 degrees. Serves 12.