2 lb. shoe string potatoes
2 (8 oz.) cartons sour cream
2 cans cream of chicken soup
2 c. grated American cheese
1/2 c. finely chopped onion
1 tsp. salt
1/4 tsp. black pepper
1 stick butter, melted

If potatoes are frozen, let set at room temperature 2 hours before mixing.

Cook onion approximately 3 minutes in microwave in a small amount of water; drain. In a large mixing bowl mix sour cream, soup, cheese, onion, salt and pepper and butter. Add thawed potatoes and fold until well coated with sauce. Spread into a well oiled Pyrex pan. Top with topping and cover with foil. Bake 40 minutes in 350 degree oven, remove foil, cook 10 minutes more to brown.

TOPPING:

1 1/2 c. corn flake crumbs
1/3 stick butter, melted