1 (8 oz.) carton sour cream
1 (10 1/2 oz.) can cream of chicken soup
1 (8 oz.) cheddar cheese, shredded
1 stick butter, melted
2 lbs. pkg. frozen hash browns
1/2 c. chopped onion

Thaw the hash browns. Mix sour cream, butter, can of soup, onions together. Mix the shredded cheese with the potatoes. Pour the sour cream mixture over potatoes and mix well. Put potato mix into 9"x13" pan. Mix 2 cups corn flakes with 4 tablespoons of butter, melted and spread this mixture over the top of potatoes. Bake at 350 degrees for 1 1/2 hours. Can be served in the pan. Can be assembled a day in advance and add the corn flake mixture just before baking.