2 lbs. hash browns (frozen from store ok)
2 cans cream of mushroom soup
1 pt. sour cream
2 tsp. salt
1 med. onion, chopped
2 c. grated cheese (your choice, Colby, Cheddar, Jack, or combination)
1 c. Corn Flakes crumbs
4 tbsp. butter

Place hash browns in bottom of 9 x 13 inch buttered pan. Blend soup, sour cream, salt, onion, and cheese together and pour over hash browns. Mix corn flakes crumbs with melted butter. Sprinkle over potato mixture. Bake for one hour at 350 degrees.