1 bag (24 oz.) hash brown potatoes
2 cans (10 3/4 oz. each) cream of chicken soup
2 c. sour cream
1 c. grated Cheddar cheese
1/2 c. butter, melted
1/3 c. onions, chopped
2 c. corn flakes, crushed
2 tbsp. butter, melted

Combine soup concentrate, sour cream, cheese, 1/2 cup butter and onions in large mixing bowl, by hand. Gently blend in potatoes and place in 9 x 13 inch casserole dish.

Combine cornflakes and 2 tablespoons butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Yield 16 servings.