Funeral Potatoes

Funeral Potatoes 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 longhorn cheese, grated, firmly packed 1 1/2 cups corn flakes, crushed 4 tablespoons butter, melted Saute onion in 1 tablespoon butter until translucent. Mix all ingredients, except cornflakes and 4 tablespoons butter, together. Put potato mixture into a 9x13 inch baking pan. Combine cornflakes and butter, and sprinkle evenly over top of casserole. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly