2 lbs. frozen hash brown potatoes
1/2 c. butter
1 tsp. salt
1/4 c. butter
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of chicken soup, undiluted
1 pt. sour cream
2 c. Cheddar cheese, shredded
2 c. corn flakes, crumbled

Thaw potatoes, combine potatoes with 1/2 cup butter (melted), salt and pepper. Add onion, chicken soup, sour cream and cheese. Place in a 9 x 12 inch casserole. Mix 1/4 cup butter with corn flakes and cover potato mixture. Bake in a 350 degree oven for 45 minutes. Serves 10.