2 lbs. frozen hash brown potatoes
1/2 c. butter, melted
1/2 c. chopped onion
1 can cream of chicken soup
2 c. Velveeta cheese, grated
1 tsp. salt
1 tsp. pepper
1 c. milk
1 carton sour cream or French onion chip dip (16 oz.)

Mix all together. Top with corn flakes tossed with 1/4 cup melted butter. Bake in a 13"x9" glass baking dish at 350 degrees for 1 hour.