1 (32 oz.) pkg. frozen hashbrowns, thawed
3/4 c. butter, melted (divided)
1/2 c. onion, chopped
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. cheddar cheese, shredded
2 c. corn flakes

Combine potatoes, 1/2 cup butter, onion, soup, sour cream, and cheese. Stir well. Spoon into greased 2 1/2-quart casserole dish. Crush cereal and stir in remaining butter. Sprinkle over casserole. Bake at 350 degrees for 50 minutes.