1 (2 lb.) pkg. frozen hash brown potatoes
1 can cream of chicken soup
1 c. sour cream
1 med. onion, chopped
1 pkg. Cheddar cheese
1 stick of butter
Corn Flakes

Put frozen hashbrowns in a 9x13 inch pan. Chop onion on top. Mix soup and sour cream together and toss with the potatoes. Add cheese and mix all together. Melt butter. Crush corn flakes and sprinkle on top, just enough to lightly cover the potatoes. Pour melted butter over the top. Bake at 350 degrees for 45 minutes to 1 hour. Good!