2 lbs. hash brown potatoes
1/2 c. melted butter in bottom of deep baking dish or 9 x 13 inch pan

Cover with potatoes. Mix together 1 can cream chicken soup, 2 cups Longhorn cheese, grated, 1/2 cup chopped onion, 2 cups sour cream (1 carton), 1 tsp. salt and 1/4 tsp. pepper. Pour over potatoes. Top with 2 cups corn flakes, buttered in 1/2 stick melted butter. Bake at 350 degrees for 45 minutes. Remove 10 to 15 minutes before serving.