2 lbs. frozen cubed hashbrowns
1/4 c. butter
1/4 c. chopped onion
1 1/2 tsp. salt
1 1/2 tsp. pepper
8 or 12 oz. pkg. grated cheddar cheese
8 oz. carton sour cream
1 can cream of chicken soup
1/2 c. corn flake crumbs
2 tbsp. softened butter

Mix all but last 2 ingredients. Put in a large pan or roaster. Mix corn flakes (or dry bread crumbs, or Ritz crackers) and the remaining butter. Sprinkle over top. Bake covered at 350 degrees for 50-60 minutes until bubbly. If you remember, you may remove cover for the last 10 minutes to brown.