1 (32 oz.) pkg. frozen O'Brien hash brown potatoes
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1/2 c. melted butter
1 tsp. salt
10 to 12 oz. grated American cheese
2 c. crushed corn flakes

Thaw potatoes before mixing. Mix together soup, sour cream, salt and most of butter (save some to drizzle over top of casserole). Add cheese and thawed potatoes. Put in 9 x 13 inch pan. Top with the crushed corn flakes and drizzle rest of melted butter over the top. Bake uncovered at 350 degrees for 45 minutes. Let stand about 10 minutes before serving.