1 (2 lb.) bag frozen hash browns, thawed
1 (10 3/4 oz.) can mushroom soup
1 c. sour cream
2 c. shredded Cheddar cheese
1/4 c. diced onion
1/2 tsp. salt
1/4 to 1/2 tsp. black pepper
1/2 stick butter
2 c. cornflake crumbs

Combine soup, sour cream, cheese, onion and salt and pepper. Add potatoes and mix well. Pour into buttered 9 x 13 baking dish. Mix melted butter and corn flakes together.

Bake at 350°F for 40 to 60 minutes.