32 oz. bag hash brown potatoes (slightly thawed)
1/2 c. melted butter
1/4 c. chopped onion
1 can cream of mushroom soup (undiluted)
1 pt. sour cream
2 c. grated sharp cheese
Salt and pepper to taste

Combine butter, onion, soup, sour cream, sharp cheese, salt and pepper, blend well. Pour over potatoes in 2 quart greased casserole. Mix 2 cups crushed corn flakes and 1/2 stick melted butter. Sprinkle over the top. Bake at 350 degrees for 45 minutes or until done.