1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
2 c. (8 oz.) shredded Cheddar cheese
1/2 c. butter, melted
1 1/2 tsp. salt
1 med. onion, diced

TOPPING:

2 c. corn flakes, crushed
1/4 c. butter, melted

Grease a 13 x 9 inch baking dish. Preheat oven to 350 degrees. Combine potato ingredients and put in baking dish. In large bowl, combine topping ingredients; sprinkle over potatoes. Bake 45 minutes or until bubbly. Makes 12 servings.