2 lbs. frozen hash brown potatoes (the chunky kind)
3/4 c. melted butter
1/4 tsp. pepper
1/8 to 1/4 c. chopped onion
2 c. shredded Cheddar cheese
1 tsp. salt
1 pt. sour cream
1 can cream of chicken soup
2 c. crushed corn flakes (optional)

Defrost potatoes and combine in large bowl with half of butter. Add salt, pepper, onions, soup, sour cream and cheese; blend thoroughly. Pour into buttered 3-quart casserole. Mix remaining butter with corn flakes and sprinkle on top. Bake at 350 degrees for 45 minutes.

OPTIONAL: Add all butter to recipe and do not put on corn flakes. Can be sprinkled with bacon bits or paprika instead.