2 lb. frozen hash browns (completely thawed)
1/2 c. melted butter
1 tsp. salt (slightly more) (I don't use salt at all)
1/4 tsp. pepper
1/2 c. chopped onion (I don't use onion either)
1 can cream of chicken or celery soup (undiluted)
1 pt. sour cream
10 oz. (2 c.) grated med. sharp cheese
2 c. crushed corn flakes mixed with 1/4 c. melted butter

Defrost potatoes. Combine in large bowl with butter. Add salt and pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased 9 x 13 x 2 dish. Cover with corn flakes and butter mixture. Bake at 350 degrees for 45 minutes.