1 (2 lb.) bag frozen hash brown potatoes, thawed
1/4 c. butter
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. grated cheddar cheese
1 (8 oz.) sour cream
1 (10 oz.) cream of chicken soup

Mix above ingredients. Cook 2 packages frozen broccoli spears or 1 bunch fresh. Mix together 1/2 cup corn flakes, crushed and 2 tablespoons butter. Set aside. Place half of potato mixture in buttered casserole. Place broccoli on top. Add remaining potato mixture. Sprinkle corn flake crumbs on top. Bake covered at 350 degrees until hot.