1 lb. bag hash browns
8 oz. sour cream
1 c. onion (or to taste)
1/2 c. butter, melted
2 c. grated cheese
1 can cream of mushroom soup
2 c. corn flakes

Let hash browns thaw (can use real potatoes). Mix sour cream and soup. Add onions and pour over hash browns. Add cheese. Crush and sprinkle cereal on top and back. Bake at 350°F for about 30 minutes. Cover the first 20 minutes. Grease pan 8 x 13.