2 lb. 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 Flake 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 flake crumbs with melted butter. Sprinkle over potato mixture. Bake for 1 hour at 350 degrees.