2 lb. frozen hash browns (thaw to separate)
2 cans cream of mushroom soup
8 oz. sour cream
2 tbsp. onion or onion flakes
2 cans Cheddar cheese soup
1/4 c. melted butter
2 c. corn flakes, crushed

Mix potatoes, all soup, sour cream, and onions. Put into 9 x 13 greased pan. Put crushed flakes and melted butter over top. Bake at 325 degrees for 2 hours. Freezes well before baking.