2 (12 oz.) frozen hash browns
2 c. sour cream
1 (10 oz.) can cream of chicken soup
1 stick butter, melted
1 tsp. salt
1 tbsp. minced onion
2 c. Cheddar cheese, shredded
2 c. coarsely crushed Corn Flakes, mixed with 1/4 c. melted butter

Thaw potatoes in a colander. Combine sour cream, soup, butter. Mix well. Add salt, onion and cheese. Blend into potatoes. Put into a 2 quart casserole (9 x 13 inch pan). Sprinkle buttered Corn Flakes on top. Bake uncovered at 350 degrees for about 50 minutes.