12 lg. potatoes or a 32 oz. bag of frozen hash browns
2 cans of cream of chicken soup
2 c. sour cream
1 c. grated cheddar cheese
½ c. melted butter
1/3 c. chopped onion or dry onion flakes
2 c. crushed corn flakes
3 Tbsp. melted butter

Thaw frozen potatoes. Mix cream of chicken soup and sour cream. Add melted butter, cheese and onions. Stir in potatoes. Spread into a 9x13 casserole pan. Mix the butter and corn flakes and sprinkle on top of potato mixture. Cover and bake @ 350 degrees for 30+ minutes. I like it to cook longer and get crunchy on top!