Potato Casserole

Potato Casserole

1 (30 oz) pkg frozen hash brown potatoes
2 cups shredded cheddar cheese
1 (16 oz) container sour cream
1 can cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Preheat oven to 425 degrees. Pour the hash browns into a lightly
greased 13x9-inch baking dish. In a large bowl, combine the cheese,
sour cream and soup. In a large skillet over medium heat, combine
the onion with 1 stick butter and saute for 5 minutes. Add this to
the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the
remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees for 1 hour.