2 lbs. frozen diced hash brown potatoes
1 c. onions, diced (optional)
1 can cream of chicken soup (or mix 1 tbsp. cornstarch in 1 can chicken broth)
1 (16 oz.) sour cream
1/4 c. butter
8 oz. Velveeta or Cheddar cheese, shredded
1/2 c. Corn Flake crumbs

Thaw hash browns. In large saucepan, melt butter and sour cream. Add soup, cheese and onions. Stir constantly until all ingredients are melted and well mixed. Use 9 x 13 x 2 inch baking pan, spray with no- stick cooking spray. Put thawed hash browns in pan, then pour cheese mixture over potatoes. Sprinkle Corn Flake crumbs on top. Bake at 375 degrees for 1 hour.