1/4 c. chopped onions
1/4 c. butter
1 can cream of chicken soup
2 lb. frozen hash browns
1 pt. sour cream

TOPPING:

2 c. shredded Cheddar cheese
1 c. corn flake crumbs

Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into a greased 13 x 9 inch baking dish. Combine cheese and corn flakes and put on top. Bake at 350 degrees for 45 minutes.