2 lb. frozen hashbrowns, partially thawed
1 tsp. salt
1/2 tsp. pepper
1 stick butter, melted
1 can cream of mushroom soup
1 pt. sour cream
2 c. grated cheese
1/2 c. chopped onion
2 c. crushed cornflakes or Ritz crackers

Mix salt, pepper, butter and potatoes; mix well. Add soup, sour cream, onion and cheese. Mix well and pour into greased 3 quart baking dish. Bake at 350 degrees for 1 hour. The last 10 minutes of baking time add 2 cups of crushed corn flakes or Ritz crackers. De-edged with 1/2 stick of butter.