1 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 & pepper to taste
2 c. corn flakes, crushed

Spread thawed hash brown potatoes in greased 9"x13" baking dish. Sprinkle with salt and pepper. Melt butter in saucepan; add mushroom soup, sour cream, onion and grated cheese. Spread soup mixture on top of potatoes. Sprinkle top with corn flake crumbs. Bake at 350 degrees for 45 minutes to 1 hour.