1 lb. frozen hash brown potatoes, thawed
1 c. sour cream
1 c. grated Cheddar cheese
1 tbsp. finely chopped onion
1/2 tsp. salt
1/4 c. melted butter
1 can cream of mushroom soup

TOPPING:

1 c. crushed corn flakes
1/4 c. melted butter

Mix above ingredients and place in 2 1/2 quart casserole dish. Spread topping over mixture and bake at 350 degrees for 1 to 1 1/2 hours.