2 lbs. frozen hash browns
1/2 cup onions, chopped, optional
2 cups grated cheddar cheese
1 can mushroom soup
1 pt. dairy sour cream
1/2 tsp. salt
3/4 cup (1 1/2 sticks) melted butter, divided
1 cup crushed corn flakes

Thaw potatoes and spread in 13x9-inch pan. Mix onions, cheese, soup, sour cream, salt and 1/2 cup (1 stick) butter. Pour and mix with potatoes. Mix 1/4 cup (1/2 stick) butter and crushed corn flakes. Sprinkle on top. Bake at 350°F, uncovered, for 45 minutes. May refrigerate before baking.