1 (2 lb.) bag frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. chopped onions
1 tsp. salt
1/2 c. melted butter (save 1/2 for top)
1/2 tsp. black pepper
10 oz. grated cheddar cheese
1 c. sour cream
2 c. bread crumbs or corn flakes, crushed

Mix all ingredients, except reserved 1/4 cup butter and bread crumbs; pour mixture into well greased casserole (or 13 x 9-inch baking dish). Sprinkle top with crumbs and 1/4 cup butter.

Bake for 1 hour and 10 minutes at 350°F.