1 (32 oz.) pkg. frozen hash brown potatoes, thawed
3/4 c. butter, melted
1/2 c. onion, chopped
1 (10 3/4 oz.) can chicken soup, undiluted
1 (8 oz.) container sour cream
1 c. (4 oz.) Cheddar cheese, shredded
2 c. Corn Flakes
Lemon twists (optional)
Parsley sprigs (optional)

Combine potatoes, 1/2 cup of the butter, onion, soup, 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 at 350 degrees for 50 minutes. Garnish with lemon twists and parsley, if desired. Serves 10 to 12.