1 (2 lb.) pkg. frozen hash brown potatoes
1/2 c. butter, melted
1 pt. sour cream
1 can condensed cream of chicken soup
1/2 c. chopped onion
2 c. shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 c. corn flake crumbs
1/2 c. melted butter

Combine potatoes and 1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased 13 x 9 x 2 inch baking dish. Combine corn flake crumbs and 1/2 cup melted butter. Sprinkle over top. Cover with foil. Bake in 350 degree oven for 20 minutes. Uncover and continue baking 20 minutes.

NOTE: The casserole can be made ahead and refrigerated. If so, add 10 minutes to baking time.