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

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2 quart casserole. Crush corn flakes and mix with remaining butter. Sprinkle over potato mixture. Bake at 350 degrees for 50 minutes. Serves 10 or 12.