1 lb. bag hashbrowns (thawed)
8 oz. sour cream
16 oz. grated Cheddar cheese
1 chopped onion
2 cans cream of chicken soup
1 stick butter

Melt 1 stick butter. Stir in soup and heat and stir until smooth. Pour hashbrowns in large mixing bowl. Add onion and cheese. Stir in sour cream. Add soup mixture. Pour into large casserole dish.

2 to 3 c. crushed corn flakes
1 stick butter

Mix melted butter and crushed corn flakes. Spread on top of casserole. Bake at 350 degrees for 45 to 60 minutes.