1 (32 oz.) pkg. frozen shredded hash brown potatoes
1 can cream of chicken soup (undiluted)
8 oz. sour cream
1/2 c. chopped onion
2 c. (8 oz.) shredded sharp Cheddar cheese
1 1/2 sticks butter
2 c. corn flakes, crushed
salt to taste
pepper to taste

Combine potatoes, 1 stick melted butter, onion, soup, sour cream, cheese and salt and pepper. Stir well and spoon into greased 9 x 13 baking dish. Combine crushed corn flakes with 1/2 stick melted butter; stir, then sprinkle over potato mixture.

Bake at 350°F for 50 minutes.