2 lb. hash brown potatoes, thawed
1 stick butter
1 onion, chopped

Mix and place in casserole dish. In saucepan melt 1/2 pound Velveeta cheese, 1 can cream of chicken soup. Mix with potatoes. Top with 2 cups melted butter, 2 cups crushed corn flakes, mixed together. Sprinkle over potatoes. Cook 40 minutes at 325 degrees.