12 (32 oz.) pkg. shredded frozen potatoes
6 c. melted butter
12 cans cream of chicken soup, undiluted
10 lb. grated American cheese
12 (8 oz.) cartons sour cream
4 tbsp. salt
6 sm. onions, chopped
24 c. crushed corn flakes
6 c. melted butter

Place thawed potatoes in 4 shallow cafeteria baking pans. Mix together next 6 ingredients and pour over potatoes equally. Top with crushed cornflakes and drizzle melted butter over all. Bake uncovered at 350 degrees for 45 minutes. Serves 150.