1 lb. (16 oz.) frozen shredded hash brown potatoes, thawed or 4 1/2 c. freshly shredded cooked potatoes
2 c. sour cream
1 c. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. shredded Gouda cheese
1 c. crushed corn flakes
1/4 c. melted butter

Combine all ingredients except corn flakes and butter in large mixing bowl. Spoon into lightly buttered 9 x 13 inch glass baking dish. Stir together crushed corn flakes and melted butter in small bowl. Sprinkle over potato mixture. Bake at 350 degrees for 1 hour.