Frozen southern cubed hash browns (24 oz. bag)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup melted butter
1/3 cup chopped dried onions

Topping:
2 tablespoons melted butter
2 cups corn flakes (crushed)

Mix potatoes, soup, sour cream, cheese and butter. Put in 9x13 baking dish. Mix crushed corn flakes with 2 tablespoons melted butter. Sprinkle on top. Bake at 350° for 30 minutes. Bake longer if hash browns are frozen.