2 lb. frozen hashbrown potatoes
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 (10 oz.) can cream of chicken soup
Milk (rinse out soup can with milk)
1 c. sour cream
1 1/2 c. shredded cheddar cheese

Mix all of the above except save 1/4 of the melted butter to drizzle over 2 cups crushed corn flakes. Put in a 9 by 13 inch pan and sprinkle the corn flakes on top and drizzle with the 1/4 cup melted butter. Bake 1 hour at 350 degrees.