2 lb. frozen hash brown potatoes
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 carton sour cream
2 c. grated cheese
2 c. crushed corn flakes
1/4 c. melted butter
2 c. cubed ham; optional

Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream, and cheese; mix thoroughly. Pour into 3 quart casserole. (I like to use a cake pan.) Mix 1/4 cup butter and crumbs and sprinkle over top. Cover and bake 45 minutes at 350 degrees. Serves 15.