1/4 c. chopped onion
2 tbsp. butter
1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 can Cheddar cheese soup
1 can cream of mushroom soup
1 c. sour cream
1 c. corn flake crumbs
1 tbsp. melted butter

Saute onion in 2 tablespoons butter in large skillet until tender. Combine with potatoes, soups and sour cream in large bowl; mix well. Spoon into greased 9x13 inch baking dish. Sprinkle mixture of crumbs and melted butter over top. Bake at 350 for 1 hour or until potatoes are tender and top is lightly browned.