2 lb. hash brown potatoes
1 can cream of chicken soup
1 1/2 c. cubed cheese (1/2 Velveeta & 1/2 sharp)
1 (8 oz.) carton sour cream
1/2 onion, chopped fine
Salt & pepper to taste

Pour in greased pan. Cover with corn flake crumbs. Bake for 45 minutes at 400 degrees.