1 (32 oz.) bag frozen hash browns
1 can cream of mushroom soup
1 lb. Velveeta cheese, cubed
1 (16 oz.) sour cream
2 sticks butter, melted
1 sm. onion, diced
1 3/4 c. crushed corn flakes

Mix hash browns and soup, stir cheese and onion; add sour cream and stick of melted butter; mix well. Pour into a greased 9"x13" pan. Mix second stick of butter with corn flakes. Sprinkle over potatoes. Sprinkle with paprika. Bake at 350 degrees for 1 hour. (Can be prepared the night before and refrigerated.)