1 (8 oz.) sour cream
1 can cream of chicken soup
1/2 c. milk
1/2 c. melted butter
1 tsp. salt (this can be omitted)
1 tbsp. grated onion
1 (32 oz.) size of defrosted hash brown potatoes
2 c. grated Cheddar cheese (extra sharp is good)
2 c. corn flakes, crushed
1/4 c. melted butter

Mix first six ingredients in a large container to allow for stirring. Add hash brown potatoes and spread into a 9x13 inch pan. Sprinkle cheese over potato mixture, then cornflakes over cheese. Drizzle melted butter over the top. Bake at 350 degrees for one hour.