2 lbs. frozen Ore Ida hash browns
3/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 pt. sour cream
1 can cream of chicken soup
10 oz. (2 c.) grated cheese (Cracker Barrel mild)
2 c. crushed corn flakes

Defrost hash browns. Combine in large bowl potatoes, 1/2 cup butter. Add salt, pepper, onion, soup, sour cream and cheese; blend well. Pour into buttered 3 quart dish. Mix remaining butter with corn flakes and sprinkle over top. Bake at 350 degrees for 45 minutes.

Serves 10.