Frozen hash browns or 5 potatoes, parboiled
1/4 c. butter
1 c. sour cream
1 can cream of chicken soup
1/3 c. chopped onions
1 1/2 c. shredded cheddar cheese
1/3 c. crushed corn flakes
2 tbsp. melted butter

Cook potatoes until just tender. Cool, peel and shred or grate. Heat the 1/4 cup butter with soup until melted. Stir until blended. Blend sour cream, onion, and grated cheese in to soup mixture. Mix well. Mix with potatoes that have been placed in a 13 x 9 inch baking dish or casserole. Combine crushed corn flakes with the 2 tablespoons melted butter and sprinkle on top. Bake at 350 degrees for 45 minutes.