2 lbs. frozen hash brown potatoes
2 c. shredded sharp cheese
1 c. sour cream
1 can cream of chicken soup
2/3 c. chopped onion
2/3 c. melted butter
3/4 tsp. salt
1/4 tsp. pepper
2 c. corn flakes, crushed

Preheat oven 350 degrees. Stir potatoes, cheese, sour cream, soup, onion, 1/3 butter, salt and pepper in large bowl. Pour into buttered casserole (3 quart size).

Mix remaining 1/3 butter with corn flakes in small bowl. Sprinkle over mixture. Bake 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serves 10-12.