1 lg. pkg. frozen hash brown potatoes, shredded
2 c. shredded sharp cheddar cheese
1 (8 oz.) carton plain low-fat yogurt
3/4 c. butter
1 can cream of chicken soup
1 sm. onion, chopped

TOPPING:

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

Mix cheese, yogurt, butter, soup and onion. Add potatoes (thawed a little) and pour into 9"x13" dish. Combine corn flakes and melted butter. Distribute evenly over potato mixture. Bake at 350 degrees for 1 hour.