1 (2 lb.) bag frozen hash brown potatoes (square, thawed)
1/2 c. butter, melted
1 can cream of mushroom soup
2 c. shredded Cheddar cheese
Salt and pepper to taste
16 oz. sour cream
1/2 c. chopped onion

In large bowl, pour melted butter over potatoes and salt and pepper to taste. Mix sour cream, cream of mushroom soup, shredded cheese and onion into potato dish. Pour all into buttered 9x13 inch dish and cover with topping. Bake at 350 degrees for 1 hour, if refrigerated, or 45 minutes, if baked right away.

TOPPING:

2 c. crushed corn flakes
1/4 c. melted butter