2 lb. pkg. frozen hash brown potatoes
1 can cream of chicken soup (or celery or mushroom)
1/2 c. onions, chopped
1 c. sour cream
1 sm. jar Cheese Whiz or grated Velveeta cheese (2 c.)
Salt & pepper
1 c. butter (1/2 over potatoes, 1/2 over crushed corn flakes)
2 c. crushed corn flakes

Oil pan, put in hash browns. Spread onions over. Pour 1/2 of melted butter over. Heat cream of chicken soup, cheese (to melt cheese), then add sour cream. Pour over potatoes. Top with 2 cups crushed corn flakes mixed with 1/2 cup butter. Bake at 350 degrees for about 45 minutes.