1 (32 oz.) pkg. frozen hash brown potatoes (thawed)
3/4 c. melted butter
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (8 oz.) carton sour cream
1 c. shredded Cheddar cheese
2 c. crushed corn flakes

Combine potatoes, 1/2 cup butter, onions, soup, sour cream and cheese. Turn into 2 1/2 quart casserole. Crush corn flakes and stir in remaining butter. Sprinkle over potatoes. Bake 50 minutes at 350 degrees.