1/2 cup chopped onion
1/4 cup butter
1 can (10 3/4 oz.) cream of chicken soup, undiluted
2 lb. frozen hashbrown potatoes
1 pt. dairy sour cream

Topping:

2 cups shredded cheese
1 cup corn flake crumbs

Sauté onions in butter until transparent. Add cream of chicken coup, potatoes, and sour cream. Spoon into a greased 9x13x2 inch baking dish. Combine cheese and corn flakes; spread over top.

Bake at 350°F for 45 minutes.