1 (32 oz.) pkg. frozen hash browns, thawed
1/2 c. chopped onion
1 (8 oz.) carton sour cream
2 c. corn flakes, crushed
3/4 c. butter, melted
1 can cream of chicken soup
1 c. shredded Cheddar cheese

Combine potatoes, 1/2 cup butter, onion, sour cream, soup and cheese; stir well. Spoon into a greased 2 1/2 quart casserole dish. Stir in remaining butter and corn flakes; mix together. Sprinkle over potatoes. Bake at 350 degrees for 50 minutes.