2 lb. bag frozen hash browns (thawed)
2 tsp. salt
1/2 tsp. pepper
1/2 c. melted butter
1 can mushroom soup
1 pt. sour cream
1/2 c. onions (chopped)
2 1/2 c. grated sharp cheese

TOPPING:

1/4 c. melted butter
1 1/2 c. corn flake crumbs

Add first 3 ingredients to potatoes. Mix; add soup, sour cream and onion one at a time and mix well. Fold in grated cheese. Place in 3- quart casserole or 9x13 pan. Mix crumbs and butter and put on top. Bake at 350 degrees for 45 minutes. Makes enough for 10-12. (May be halved.)