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 9×13 inch baking pan.

4 Combine cornflakes and butter, and sprinkle evenly over top of casserole.

5 Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.