2 lb. frozen hash brown potatoes
1 c. cream of chicken soup
8 oz. sour cream
1/2 c. onion, grated
1 tsp. salt
1/4 tsp. pepper
crushed corn flakes
1/4 c. butter, melted

Thaw hash browns and mix with the rest of the ingredients, except corn flakes and melted butter. Combine butter and crushed corn flakes and sprinkle on top of the casserole.

Bake at 350°F for 45 minutes.