1 (2 lb.) pkg. frozen hash brown potatoes
1 can Cream of Chicken soup
1 c. sour cream
1/3 c. onion, minced (may use dried onion flakes to equal this)
1 stick butter
3/4 c. grated cheese, (may use more if desired)
1 c. Corn Flakes, crushed & mixed with 2 tbsp. melted butter

NOTE: You may substitute cooked, shredded potatoes or your own.

Spread has brown into 9 x 13 inch baking pan, (thaw slightly to break up so they can be spread out in pan). Melt the stick of butter, mix with can of soup and sour cream. Mix in the onion and grated cheese. Stir all of this mixture into hash browns. Top with crushed Corn Flakes and melted butter. Bake at 350 degrees for an hour, or until browned, and potatoes are cooked through and soft. This casserole reheats well if any is leftover.