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POTATOES ST. LOUIS 
32 oz. hash brown potatoes, slightly thawed
1/2 c. melted butter
1/2 c. chopped onion
1 can cream of chicken soup
2 c. grated sharp Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1 pt. sour cream
2 c. crushed corn flakes
1/2 c. melted butter

Spread hash browns in 3 quart greased casserole. Combine next 7 ingredients and pour over potatoes. Mix corn flakes and 1/2 cup melted butter. Sprinkle on top of potato mixture.

Bake at 350 degrees for 1 hour.

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