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

Combine potatoes, 1/2 cup butter, onion soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2 quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. Garnish with lemon twist and parsley if desired. Yield: 10 to 12 servings.