2 lbs. frozen shoestring potatoes, thawed & drained on paper towels
1/2 c. melted butter
1 tsp. salt
1/2 c. chopped onion
1 can cream of chicken soup, undiluted
1 pt. sour cream
10 oz. grated cheese
2 c. crushed corn flakes
1/4 c. melted butter

Drain potatoes and combine with butter, salt and pepper. Add onion, soup, sour cream and cheese. Mix 1/4 cup butter and corn flakes; spread on top. Bake at 350 degrees for 45 to 50 minutes.