1/2 c. melted butter
1 c. sour cream
1 can cream of chicken soup
2 lb. frozen hash brown potatoes
2 c. Velveeta cheese, grated
1/2 c. chopped onion
Salt and pepper to taste
1 c. crushed corn flakes

Break potatoes apart after letting set out for 15 minutes. Stir everything else together in large bowl; add potatoes. Put 1 cup crushed corn flakes on top. Bake 1 to 1 1/2 hours at 325 degrees until golden brown in 9 x 13 inch casserole uncovered. Serves 12.