2 lb. frozen hash browns, or shred your own
10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cheddar cheese soup
1/2 lb. butter
1 tbsp. minced onions
8 oz. sour cream
3 c. Corn Flakes

Put potatoes in 9 x 13 inch pan. Heat soups in 1/4 pound butter until butter melts. Add onions and sour cream; pour over potatoes. Melt 1/4 pound butter. Add Corn Flakes. Sprinkle mixture on top of potatoes. Bake at 350 degrees for 1 hour.