32 oz. pkg. frozen hash brown potatoes, thawed
1 c. sour cream
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper
3/4 c. diced onion
12 oz. shredded sharp cheese
2 c. crushed corn flakes
1/4 c. melted butter

Mix hashbrowns, sour cream, soup, salt, pepper, onion and 1/2 of the cheese. Spoon into 9 x 13 inch baking dish. Top with the rest of the cheese. Combine corn flakes and butter; sprinkle over casserole. Bake 45 minutes at 450 degrees. Note: This dish can be frozen before it is baked.