1/2 c. chopped onions
1/4 c. butter
1 can cream of chicken soup, undiluted
2 lbs. frozen hash brown potatoes
1 c. (or 1 pt.) sour cream (1 pt. best)

TOPPING:

2 c. shredded cheddar cheese
1 c. corn flake crumbs

Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into a greased 13"x9"x2" baking pan. Combine cheese and corn flakes; spread over top. Bake at 350 degrees for 45 minutes. Yield: 12 servings.