2 c. shredded American or cheddar cheese
1 can cream of chicken soup
1 c. sour cream
1/2 onion, finely chopped
1/4 c. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
32 oz. frozen hash brown potatoes, thawed
1 c. crushed Corn Flakes or Corn Chex
1 tbsp. butter, melted

Grease 13 x 9 x 2 inch baking dish; set aside. In a large mixing bowl combine shredded cheese, chicken soup, sour cream, chopped onion, the 1/4 cup melted butter and the salt and pepper. Mix well. Fold in the thawed hash brown potatoes. Turn the potato mixture into the prepared baking dish. Toss together the Corn Flakes and the 1 tablespoon butter and sprinkle over potato mixture. Bake at 350 degrees for about 1 hour or until casserole is golden and potatoes are tender.