32 oz. bag hash brown potatoes, thawed
1 can cream of chicken soup
8 oz. sour cream
1/2 c. butter
8 oz. Cheez Whiz
1 1/2 tsp. salt
1 med. onion, chopped

Melt cheese with soup and butter. Mix with onion and sour cream and salt. Pour over thawed potatoes and mix. Pour into 9x13 baking pan.

Melt 1/4 cup of butter; pour over and mix with 2 cups of crushed corn flakes. Sprinkle on top of casserole. Bake at 350 degrees for 45 minutes. This makes a very large casserole.