1 (32 oz.) pkg. frozen hash brown potatoes, thawed
3/4 c. butter, melted
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1 c. 94 oz.) shredded Cheddar cheese
2 c. corn flakes
Lemon twist, optional
Parsley sprigs, optional

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2 quart casserole. Crush cereal and stir in remaining butter. Sprinkle with potato mixture.

Bake at 350 degrees for 50 minutes. Garnish with a lemon twist and parsley, if desired. Yield 10-12 servings.