1 pkg. hashbrown potatoes
1 (8 oz.) sour cream
1 sm. chopped onion
1 (8 oz.) shredded cheddar cheese (sharp, mild or colby)
1 can cream of chicken soup
Salt & pepper to taste

TOPPING:

1/2 - 1 c. crushed corn flakes
1/4 c. butter, melted

Mix slightly thawed hashbrowns with all ingredients, except topping. Put in a 13"x9" glass baking dish. Mix topping and sprinkle over potatoes. Bake at 400 degrees for 45 minutes. Watch so it doesn't get to brown. Enjoy. Serves 6 to 9.

For an extra zing to it substitute Mexican shredded cheese for the shredded cheese.