1 lg. pkg. frozen hash brown potatoes, thawed
1/2 onion, chopped
1 stick butter
1 can cream of mushroom soup
8 oz. sour cream
8 oz. sharp Cheddar cheese, grated
Salt and pepper to taste
2 c. corn flakes, crushed

Spread thawed hash brown potatoes in greased 9 x 13 inch baking dish. Sprinkle with salt and pepper. Melt butter in a saucepan; add mushroom soup, sour cream, onion, and grated cheese. Spread soup mixture over top of potatoes. Sprinkle top with corn flakes. Bake at low heat for 45 minutes to 1 hour.