2 lb. pkg. frozen hash browns
1/2 c. butter
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
1 1/2 c. grated cheddar cheese
1/2 tsp. salt
Pepper (opt.)

Heat butter and soup, then blend in sour cream, onion and cheese. Stir in potatoes, salt and pepper. Pour in buttered 2 1/2 quart casserole in 9"x13" pan. Mix crushed corn flakes with 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 1 hour.