1 (32 oz.) pkg. hash brown potatoes
1/2 c. melted butter
1 can cream of chicken soup, undiluted
12 oz. pkg. Velveeta cheese
1 (8 oz.) sour cream
1 tsp. salt
1/2 sm. onion
2 c. crushed corn flakes
1/2 c. melted butter

Use 9 x 13 inch pan. Thaw potatoes. Mix first six ingredients and pour over potatoes. Top with crushed corn flakes and butter. Bake at 350 degrees for 45 minutes.