2 lb. frozen hash browns, thawed
1 (8 oz.) container sour cream
1 (18 oz.) pkg. shredded Cheddar cheese
1 can cream of chicken soup
1/2 c. chopped onion
1 stick melted butter
2 c. corn flakes

Mix first 6 ingredients together and pat into a 9x13-inch pan. Mix 4 tablespoons melted butter with corn flakes and spread over the top.

Bake at 350°F for 1 to 1-1/2 hours until potatoes are tender.