2 lb. bag hash brown potatoes, thawed
1 pt. sour cream
2 c. grated cheese
1 can cream of chicken soup
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper

Melt 1/2 stick of butter and mix with above ingredients. Pour into 9x13 inch dish; can be refrigerated at this point overnight. Cover with topping.

TOPPING:

Mix 1/4 cup soft butter with 1 cup crushed corn flakes. Bake 45 minutes at 350 degrees. Serves 12-14.