1 (32 oz.) pkg. hash brown potatoes
2 c. sour cream
2 cans cream of chicken soup
1/2 c. butter
1 tsp. salt
1 tbsp. minced onion
2 c. shredded cheddar cheese
2 c. coarsely crunched corn flakes
1/4 c. melted butter

Thaw hash browns. Combine sour cream, soup, butter and salt. Add onion, cheese and potatoes. Spread in 9 x 13 inch casserole. Sprinkle with corn flakes and drizzle with melted butter. Bake uncovered at 350 degrees for 45 to 50 minutes.