1 (32 oz.) hash browns, slightly thawed
1/2 c. melted butter
1/4 c. chopped onion
1 can cream of chicken soup
2 c. grated cheddar cheese
1 carton sour cream
Salt and pepper

Place hash browns in a greased 9 x 13 pan. Blend above mixture and pour over potatoes.

TOPPING:

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

Mix together and sprinkle in top of casserole. Bake for 45 minutes to 1 hour on 350 degrees.