1 (32 oz.) pkg. hash brown potatoes, thawed
3/4 c. butter, melted
1/2 c. chopped onions
1 (10 1/2 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. shredded Cheddar cheese
2 c. corn flakes

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2 quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mix. Bake at 450 degrees for 50 minutes.