1 (2 lb.) pkg. frozen hash brown potatoes
1 can cream of mushroom soup
1 c. sour cream
1/2 c. melted butter
2 c. shredded Cheddar cheese
1/4 c. chopped onions
1 tsp. salt
1 tsp. pepper
Corn flakes

Mix all ingredients, except butter, adding potatoes last. Put into a greased 9 x 13 inch shallow baking dish. Sprinkle with slightly crushed corn flakes. Drizzle the melted butter over top of corn flakes. Bake, covered, at 375 degrees for 1 hour. Makes enough for 12 servings.