1 (32 oz.) pkg. frozen hash browns, thawed
3/4 c. butter, melted
1/2 c. onion, chopped
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 c. (4 oz.) shredded cheese
2 c. Corn Flakes
Lemon twist or parsley flakes (optional)

Preheat oven to 350 degrees. Combine potatoes, 1/2 cup butter, soup, onion, 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 for 50 minutes. Garnish with lemon and parsley if desired.