1 (2 lb.) bag of hash browns (thawed)
1 can cream of chicken soup
2 (8 oz.) containers of sour cream
1/2 cup butter
1 tsp. salt
1 tsp. black pepper
1/2 cup chopped onion
1 (10 oz.) bag sharp cheddar cheese

Mix all ingredients except potatoes. Add potatoes last and pour into greased casserole dish. Place topping on top of the potato mixture and bake at 350°F for 45 minutes. (This recipe freezes well.)

Topping:

1/2 cup melted butter
2 cups cornflakes, crushed
2 cups grated cheese

Put grated cheese over potato mixture and then spread the crushed cornflakes on top of the potato mixture. Drizzle the melted butter over the top.