1 (32 oz.) pkg. frozen hash brown potatoes
1/2 c. butter, melted
1 can cream of mushroom soup
12 oz. grated sharp Cheddar cheese
1 (8 oz.) sour cream
1 tsp. salt
1/2 sm. onion, minced
2 c. Corn Flakes, crushed
1/2 c. butter

Mix together butter, soup, cheese, sour cream, salt and onion. Pour this mixture over potatoes in a 13 x 9 inch pan. Sprinkle crushed Corn Flakes over top. Drizzle butter over all.

Bake in a preheated 350°F oven for 45 minutes to an hour.