2 lb. cubed frozen hash browns
1 (1 oz.) carton sour cream
1 tbsp. onion flakes
1 can cream of chicken soup
8 oz. pkg. shredded cheddar cheese
1 c. milk
1/2 c. melted butter
2 c. crushed corn flakes

Melt 1/2 cup butter and add crushed corn flakes in a bowl; set aside. In a 9x13 pan put hash browns and onion flakes. Mix soup, sour cream, and milk together; pour over potatoes. Top with cheese and crushed corn flakes. Cover and bake at 350 degrees for 1 hour. Uncover and bake 1/2 hour.