1 (32 oz.) pkg. hash brown potatoes (frozen)
1 can cream of chicken soup, undiluted
8 oz. Cheddar cheese, grated
1 tsp. salt
1/2 onion (small), grated
1 (8 oz.) carton sour cream
2 c. crushed corn flakes or Pepperidge Farm stuffing mix
1 stick butter

Place thawed potatoes in 9 x 12 inch dish. Mix chicken soup, cheese, salt, onion, and sour cream; pour over potatoes. Top with crushed corn flakes or stuffing mix; drizzle butter over top. Bake, uncovered, at 350 degrees for 45 minutes. Serves 12.