2 lb. frozen hash brown potatoes
2 c. sharp Cheddar cheese, grated
1 can cream of chicken soup
1 stick butter, melted
1/2 c. chopped onion
1 (8 oz.) carton sour cream
Salt and pepper, to taste
2 c. crushed corn flakes
1/2 stick butter, melted

Thaw potatoes and mix the first 7 ingredients. Place in greased casserole, 13 x 9 inches. Mix corn flakes in butter and sprinkle over the top. Bake 45 minutes to 1 hour at 350 degrees. Serves: 10 to 12.