1/2 c. melted butter
1/2 c. chopped onion
1 can cream chicken soup
2 c. grated cheddar cheese
2 c. crushed corn flakes
1/2 tsp. salt
1/2 tsp. pepper
16 oz. sour cream
2 lb. bag frozen hash brown potato

Combine everything except the cornflakes and butter in a 3 quart casserole. Add the cornflakes on top and drizzle melted butter over. Bake 1 hour at 350 degrees. This fits in a 9 x 13 inch pan.