2 lb. bag frozen Ore-Ida hash browns, Southern style
1 c. sour cream
1 stick butter, melted
1 tsp. salt
1 can cream of chicken soup
2 c. shredded sharp cheddar cheese
1/4 c. chopped onion, optional
1 c. crushed corn flakes or Ritz crackers

Mix soup, sour cream, melted butter, salt and cheese; add hash browns and mix thoroughly. Spoon into greased casserole dish. Mix corn flake crumbs with small amount of melted butter. Sprinkle over top of casserole and bake 1 hour at 350°F.