2 (12 oz.) pkgs. frozen hash brown potatoes, thawed
1 pt. sour cream
1 can cream of chicken soup, undiluted
2 c. shredded Cheddar cheese
1 tsp. salt (optional)
1/2 tsp. pepper
1/4 c. grated onion

Mix all ingredients together in bowl. Pour into 9x13 inch pan. Sprinkle with topping: 2 cups crushed corn flakes and 4 tablespoons butter. Cut butter in small pieces and dot over corn flakes. Bake in 350 degree oven, uncovered, for about 1 hour.