2 lb. bag frozen hash browns
1 pt. sour cream
1 can cream of chicken soup
1/2 c. melted butter
Salt & pepper to taste
2 c. Cheddar cheese
1/2 c. chopped onion

TOPPING:

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

Mix frozen hash browns with 1/2 cup melted butter. Add sour cream, cream of chicken soup, onion and cheese. Pour into baking dish. (I find a 9 x 13 inch cake pan works best.)

Topping: Mix crushed corn flakes with 1/2 cup melted butter. Spoon evenly over hash brown mixture. Bake for 45 minutes at 350 degrees.

Serves 16.