1/2 c. chopped onions
1/4 c. butter
1 can cream of chicken soup, undiluted
2 lb. frozen hash brown potatoes
1 pt. dairy sour cream

TOPPING:

2 c. shredded Cheddar cheese
1 c. corn flake crumbs

Saute onions in butter until transparent. Add soup, potatoes, and sour cream. Spoon into a greased 9x13x2 inch baking pan.

Combine cheese and corn flakes; spread over top. Bake for 45 minutes in 350 degree oven.