2 lb. frozen hashbrowns, partially thawed
1/4 c. butter, melted
1/2 c. chopped onion
Pepper to taste
1 can cream of chicken soup
12 oz. sour cream
2 c. grated Cheddar cheese

Mix all together and put in 9 by 13 inch pan.

2 c. crushed corn flakes
1/4 c. melted butter

Blend and sprinkle on top of potatoes.

Bake at 325 degrees for 1 hour.