Hash Brown Potato Casserole

1 (32 oz.) frozen hash browns, thawed

3/4 c. melted butter

1/2 c. onion, chopped

1 (10 3/4 oz.) can cream of chicken soup, undiluted

1 (8 oz.) sour cream

1 c. (4 oz.) shredded cheddar cheese

2 c. corn flakes, crushed

parsley flakes (optional)

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well.

Spoon mixture into a buttered ovenproof 2 1/2 quart casserole.

Place corn flakes into a small Ziploc bag and crush them until fine using a rolling pin or the back of a large spoon. Stir in the remaining butter and corn flakes. Sprinkle over potato mixture.

Bake in a pre-heated 350°F oven for 50 minutes.