1 (2 lb.) pkg. frozen hash browns, thawed
1 tsp. salt
2 c. shredded cheddar cheese
1/4 tsp. pepper
1/2 c. sour cream
2 c. crushed corn flakes
1 can mushroom soup
1 c. melted butter
1/2 c. chopped onion

Mix potatoes, salt, soup, cheese, 1/2 c. butter, pepper, onion, and sour cream. Pour into 9 x 13 inch pan. Combine crushed corn flakes and the remaining 1/2 c. butter. Spread on top of potatoes and bake at 450°F for 45 minutes.