1 (32 oz.) pkg. frozen hash brown potatoes, thawed
16 oz. sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. salt
1 sm. onion, diced
2 c. cubed Velveeta cheese
1 c. shredded mozzarella cheese
2 c. corn flakes
1/2 c. butter, melted

Mix first 6 ingredients and spoon into a greased 9 x 13 inch baking dish. Top with mozzarella cheese. Combine corn flakes and butter; sprinkle over cheese. Bake 1 hour at 350 degrees. Serves 8-10. Can be frozen before it is baked.