1/2 c. butter, melted
32 oz. bag hash brown potatoes, thawed
1 c. cream of chicken soup
8 oz. sour cream
1 tsp. salt
1/2 med. onion, chopped
2 c. American cheese
1/2 c. butter, melted
2 c. corn flakes, crushed

Pam 9x13 casserole. Put potatoes in casserole. Mix soup, sour cream, salt, onion, cheese and 1/2 cup melted butter. Pour over potatoes.