2 lb. bag frozen hash browns
1/2 c. melted butter
1 can cream of mushroom soup (can substitute celery or chicken soup)
8 oz. sour cream
12 oz. American cheese, grated
1/2 sm. onion, chopped or 2 tbsp. minced onion
Salt and pepper to taste
2 c. corn flakes, crushed
1/4 c. melted butter

Thaw potatoes. Mix butter, soup, sour cream, salt and pepper in large bowl. Add potatoes and mix well. Use 9x13 casserole, greased well with butter. Top with cheese and corn flakes that have been tossed with extra butter. Bake at 350 degrees for 45 minutes.