1 pkg. (32 oz.) frozen hashbrown potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. sour cream
2 c. shredded Cheddar cheese (8 oz. bag)
1/2 c. butter, melted
1 1/2 tsp. salt
1 med. onion, diced

TOPPING:

2 c. corn flakes, crushed
1/4 c. butter, melted

Grease 9x13 oblong pan. Preheat oven to 350 degrees.

In large bowl, combine all ingredients except topping. Spoon into baking dish. In small bowl, combine topping ingredients. Sprinkle over potatoes.

Bake 45 minutes or until bubble.