1/4 C Onion, chopped
1 Pint Sour Cream
1 Can Cream of Chicken Soup
1 Two-Pound Bag of Shredded Hash Browns
2 - 3 C Grated Cheese
Corn Flakes
Melt butter in saucepan. Saute onions until tender. Add soup and heat through. Add soup mixture to hash browns. Mix. Add sour cream and cheese and mix thoroughly. Pour into a 9 - 13 inch baking dish and sprinkle with Crushed Cornflakes. Bake at 350' for 45 minutes.
