2 lbs. frozen hash browns, thawed
1 can cream of chicken soup, undiluted
10 or 12 oz. sour cream
10 oz. sharp Cheddar cheese, grated or shredded (use pure cheese not cheese food)
1/4 c. melted butter
1/4 c. minced onion
1 tsp. salt
1 tsp. pepper

Mix all above ingredients and pack into a buttered 9x13 inch baking dish.

TOPPING:

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

Mix crushed corn flakes in butter until all are well coated. Place on top of potato mixture. Bake at 350 degrees for about 35-40 minutes.

Casserole freezes well both before and after baking.