1/2 c. melted butter
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
10 oz. grated cheddar cheese
2 (1 lb.) boxes frozen hash brown potatoes, defrosted
1/2 c. onion, chopped
1/2 pt. sour cream

TOPPING:

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

Stay away from "sharp", too salty.

Combine potatoes, butter, salt and pepper. Add onion, soup, sour cream and cheese. Blend together. Place in 13"x9" greased dish. Cover with topping. Bake at 350 degrees for 45 minutes. Serves 6 to 8.

Great for a large crowd. Recipe can be easily doubled. Can be prepared ahead or frozen, to be prepared later.