Amount
Ingredient
Preparation



2
pounds
hash brown potatoes

cubes



1/8
cup
butter

softened



4
each
soup, cream of chicken





3
ounces
cheddar cheese

grated



2
ounces
sour cream





4
teaspoons
salt





1/4
cup
onion

chopped



1/2
cup
corn flakes

crushed



1/4
cup
butter

1/4 stick

 Line 13X9 pan with potatoes.  Mix next 6 well.  Spoon over potatoes.  Top
with flakes. Use vegetable peeler to slice stick butter over the top;
covering as much as you can.  

Bake at 35 for 5 min.  Really need to use a bigger pan as it usually runs over, but this is the size from the original recipe.  This is very richer and creamy, everyone loves it!