24 oz. pkg. frozen hash brown potatoes
1/3 c. finely chopped onion
1 1/2 c. grated cheddar cheese
1/2 c. melted butter
1 pt. sour cream
1 can cream of mushroom soup

Thaw and separate potatoes. Mix all ingredients in bowl and transfer to 9x13 greased casserole dish. Prepare topping.

TOPPING:

1 1/2 c. crushed corn flakes
1/2 c. cheddar cheese
2 tbsp. butter

Cover potatoes with topping and bake at 350 degrees for 45 minutes.