1 (3 lb.) pkg. frozen hash brown potatoes
2 sticks butter
2 1/2 c. corn flakes, crushed
1 c. sour cream
1 can cream of chicken or mushroom soup
1 (8 oz.) pkg. sharp cheddar cheese, grated
1/2 c. onion, chopped
Dried flakes may be substituted

Melt 1 stick butter and add onion. Place partially thawed potatoes in large bowl and add onions and butter. In separate bowl mix soup, sour cream and cheese. Add to potatoes. Place in 9x13 baking dish. Melt 1 stick butter and add to corn flakes. Spread over potatoes. Bake at 350 degrees for 1 hour.