1 (32 oz.) pkg. frozen hash brown potatoes, thawed
16 oz. sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1/2 tsp. salt
1 sm. onion, diced
2 c. cubed Velveeta cheese
1 c. shredded Mozzarella cheese
2 c. corn flakes
1/2 c. butter, melted

Mix first 6 ingredients and spoon into a greased 9"x13" baking dish. Top with Mozzarella cheese. Combine corn flakes and butter and sprinkle over cheese. Bake 1 hour in preheated 350 degree oven. NOTE: This dish can be frozen before it is baked.