1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped onion
1 c. sour cream
1 can cream of chicken soup
8 oz. Cheddar cheese, grated

Mix all ingredients in large bowl. Pour into two 9 x 9 x 2-inch pans or one 9 x 13 x 2-inch pan. If freezing is desired, do so at this point, then add topping before baking.

Topping:

2 c. crushed potato chips or corn flakes
2 tbsp. butter, melted

Mix crushed potato chips or corn flakes with butter and spread on top.

Bake at 400°F for 30 minutes or until bubbly. If frozen, increase baking time to 1 hour and bake at 350°F.

Yields 12 to 15 servings.