2 (12 oz.) pkgs. frozen hashed brown potatoes
2 c. sour cream (16 oz.)
1 stick butter
1 can cream of chicken soup
1 tbsp. minced onion
1 tsp. salt
2 c. shredded cheese
2 c. coarsely crushed corn flakes
1/4 c. melted butter

Place potatoes in colander, let stand until completely thawed and drained, combine sour cream, soup and butter; mix well. Add salt, onion and cheese; mix well. Blend in potatoes. Place mixture in a lightly greased shallow 2 quart casserole, sprinkle on top with crushed corn flakes with 1/4 cup melted butter. Bake, uncovered at 350 degrees for 50 minutes or until golden brown and bubbly.