2 (16 oz.) pkgs. frozen hash brown potatoes
1/4 c. butter, melted
1 tsp. salt
1 tbsp. dry onion
1 can cream of chicken soup
1/2 pt. sour cream
1 1/2 c. Velveeta cheese, cut in sm. cubes
1 c. crushed corn flakes

Thaw potatoes. Mix first 7 ingredients. Place them in a 9 x 13 inch buttered casserole dish. Sprinkle corn flakes on top. Drizzle butter over corn flakes. Bake at 350 degrees for 45 minutes to 1 hour.