1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1 can cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
10 oz. Velveeta cheese
2 c. corn flakes

Defrost potatoes. In saucepan add remaining ingredients until cheese and butter are melted. Pour over potatoes. Top with another 1/4 cup melted butter and the 2 cups crushed corn flakes. Bake at 350 degrees for 45 minutes in 9 x 13 inch pan. This dish is also great when served for brunch.