Ingredients:


2 LBS HASH BROWNS
1/2 CUP BUTTER
2 (10 3/4 OUNCE) CANS CONDENSED CREAM OF CHICKEN SOUP
1 PINT SOUR CREAM
1/2 TEASPOON SALT
3/4 CUP ONION, CHOPPED
1 TABLESPOON BUTTER
2 CUPS CHEDDAR CHEESE, GRATED, FIRMLY PACKED
1 & 1/2 CUPS CORN FLAKES, CRUSHED
4 TABLESPOONS BUTTER, MELTED


Directions:


1.) SAUTE ONION IN 1 TABLESPOON BUTTER UNTIL TRANSLUCENT.


2.) MIX ALL INGREDIENTS, EXCEPT CORNFLAKES AND 4 TABLESPOONS BUTTER, TOGETHER.


3.) PUT POTATO MIXTURE INTO A 9X13 INCH BAKING PAN.  COMBINE CORNFLAKES AND BUTTER, AND SPRINKLE EVENLY OVER TOP OF CASSEROLE.


4.) BAKE AT 350 DEGREES F FOR 40-50 MINUTES OR UNTIL HEATED AND BUBBLY.