2 lb. frozen hash browns, thawed
1/2 c. melted butter
1 tsp. salt
1 can cream of chicken soup
1 c. milk
1/2 pt. sour cream
2 c. crushed corn flakes
1/4 c. chopped onion
2 c. grated cheese

Place thawed hash browns in 9 x 13 inch pan and sprinkle with salt. Lay mixture of chopped onion, soup mix with milk and sour cream on top of potatoes. Top with corn flakes and butter. Bake 60 minutes at 350 degrees. Serves 15.