1 (2 lb.) bag frozen plain hash brown potatoes
1/2 c. chopped onions
1/3 c. melted butter
Salt and pepper to taste
1 can cream of mushroom soup
1 pt. sour cream
2 c. grated Cheddar cheese

They will be in little chunks, I use OreIda.

Mix all above in large mixing bowl. Spread into a 9x13 inch buttered casserole dish. Put in oven and bake about 30 minutes while you are fixing topping.

TOPPING:

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

Melt butter and pour over corn flakes. Coat all corn flakes with butter. Top casserole and bake about 30 minutes longer. Don't let corn flakes get too brown. Casserole just needs to be bubbly hot. You can mix up top part the night before and put in refrigerator and finish next day if you want to. Serves a bunch.