1-2 lb. pkg. Frozen Hash brown Potatoes
1 Small Onion Chopped
1 can Cream of Chicken Soup
16 oz. Sour Cream
Large pkg. Shredded Cheddar Cheese
1 stick Butter
1-1/2 cup Crushed Corn Flakes

Thaw hash browns. Sauté onion in butter. Add hash browns, soup, sour cream. Mix well. Spoon into 9x13 casserole. Sprinkle bag of cheese over potato mixture, then top with crushed corn flakes.

Bake at 350°F for 1 hour.