1 lb. frozen hash browns
1 can cream of chicken soup
1 c. sour cream
1/4 c. chopped onion
2 tbsp. melted butter
1/2 tsp. salt
1/4 tsp. pepper
5 or grated Cheddar cheese
1/2 c. crushed corn flakes
2 tbsp. melted butter

In 1 1/2 quart casserole, microwave hash browns on defrost for 10 minutes. Combine next 7 ingredients in casserole. Mix cornflakes and 2 tablespoons butter, sprinkle on top. Microwave a 70 percent power for 14 to 16 minutes, covered. Let stand for 5 minutes then serve.