1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 pt. sour cream
2 c. grated cheddar cheese
1/4 to 1/2 c. melted butter
2 c. crushed corn flakes

Combine all ingredients except butter and corn flakes. Place in a 2-quart greased casserole. Pour butter over top. Sprinkle corn flakes over all. Bake at 350 degrees for 45 minutes. For smaller servings, bake in 2 (1-quart) casseroles. Serve 1 and freeze the other for later.

Oven: 350 degrees for 45 minutes. Yield: 8 to 10 servings.