1 pkg. O'Brien hash browns
1 pt. sour cream
1 can cream of chicken soup
1/4 c. butter
1 onion, sauteed
1 1/2 c. grated Cheddar cheese (melted)

Combine in 2 1/2 quart casserole after you blanch the potatoes 2-3 minutes. Mix 1 cup corn flakes and 2 tablespoons butter and sprinkle on top. Refrigerate overnight and bake 45 minutes, 350 degrees.