2 lbs. defrosted hash brown potatoes
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated cheese

TOPPING:

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

Melt butter and saute onions until transparent. Add rest of ingredients and put in 2 quart greased casserole. Top with corn flake topping. Bake 45 minutes at 350 degrees.