2 lb. bag frozen hash browns
3/4 c. melted butter
1 can cream of chicken soup
1 pt. sour cream
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 c. crushed corn flakes
10 oz. or 2 c. grated sharp cheddar cheese

Defrost potatoes. Combine in bowl with 1/2 cup butter and all other ingredients except corn flakes. Pour into 3 quart casserole or 9 x 13 baking dish. Mix remaining butter and corn flakes and sprinkle over potatoes. Bake at 350 degrees for 45 minutes. Serves 8 to 10.