Cheesy Potato Casserole

This recipe comes from Alison's Pantry

32 oz. (2/3 bag) frozen Glacier Shredded Hash Browns (#2418)
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated Cache Valley cheddar cheese (#5047)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbsp. butter or margarine melted

Grease 9x13 baking dish and preheat oven to 350 degrees. In large bowl combine soup, sour cream, cheese,
onions, and the 1/2 cup of melted butter. Gently fold hash browns into mixture. Pour mixture into pan.

Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture. Bake for 30 minutes.