2 lb. frozen hash brown potatoes
1 can cream of chicken soup
1 c. grated Cheddar cheese
1 sm. grated or finely chopped onion
1 pt. sour cream
Salt and pepper to taste

Defrost potatoes on paper towels. Mix potatoes and all other ingredients together. Stir well. Pour into 9x13 inch pan or Pyrex dish.

TOPPING:

1 stick butter
1 1/2 c. corn flake crumbs