2 lb. frozen hash brown potatoes
2 cans mushroom soup
1/2 pt. sour cream
1 tbsp. chopped onions
1 1/2 c. shredded Cheddar cheese
1 stick butter
2 c. crushed corn flakes

Cover 9 x 13 inch pan. Mix all ingredients. Pour over potatoes. Bake 1 1/2 hours at 325 degrees.