32 oz. frozen hash browns, thawed
3/4 c. butter, melted
1/2 c. chopped onion
1 can cream of chicken soup, undiluted
8 oz. sour cream
10 oz. shredded Cheddar cheese
2 c. corn flakes

Combine potatoes with 1/2 cup butter, onion, soup, sour cream, and cheese. Stir well. Spoon into greased casserole dish. Cook or freeze at this point. Crush corn flakes and mix with remaining butter. Sprinkle over potatoes. Bake at 350 degrees for 50 minutes. Serves 16 to 18.