2 lbs. frozen hash brown potatoes
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
2 c. sharp American or colby grated cheese
3/4 c. butter
1 pt. sour cream
1 can cream of chicken soup
2 c. corn flakes, crushed

Thaw potatoes. Add salt, pepper, onion and cheese. Melt 1/2 cup butter; add sour cream and soup. Pour over potato mixture and mix gently. Put in 3 quart buttered oblong casserole dish. Melt the remaining 1/4 cup butter and add corn flakes; sprinkle over top. Bake at 350 degrees for 45 minutes.