2 lb. frozen hashbrown potatoes, defrosted
1 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
1 stick butter, melted
1 c. sharp cheese, grated
1 tsp. salt

Mix soup, sour cream, butter and cheese, salt in large mixing bowl, add onions and potatoes, mix well and spread in a 9 x 13 inch pan (greased).

TOPPING:

1 c. corn flake crumbs or any cereal crumbs
1/4 c. melted butter

Spread over top: Bake at 350 degrees for 1 hour, serves 12.