2 lbs. frozen hash brown potatoes, thawed
1 can cream of chicken soup
1/2 c. onion, chopped
2 c. Cheddar cheese, shredded
1 (16 oz.) crton sour cream
1 stick butter, melted (save part for topping
2 c. Corn Flakes, crushed

Combine Corn Flakes with enough of the butter to coat them lightly. Set aside. Combine remaining butter with other ingredients. Put into 9 x 13 inch casserole dish. Cover with Corn Flake mixture. Bake at 350 degrees about 45 minutes or until hot and bubbly. Serves 8 to 10.