2 lbs. frozen hash brown potatoes (or fresh shredded)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
2 cans cream of chicken soup, undiluted
2 c. cheddar cheese, grated
1/2 c. onion, chopped
2 c. sour cream
2 c. corn flakes, mixed with 1/4 cup butter

Thaw potatoes and combine with all ingredients except corn flakes. Sprinkle corn flakes (buttered) on top. Use a 3 quart casserole or large flat glass baking dish. Makes 2 dishes. Bake for 45 minutes at 350 degrees. Serves 10 to 12 people.

This is a wonderful potato dish to serve with ham or brisket. It freezes well, so you can make this recipe and freeze half.