2 lb. bag chopped hash browns
1 tsp. salt
1 tsp. pepper
1 can cream of chicken soup
1 sm. onion, chopped
1 c. sour cream
8 oz. cheddar cheese, grated
1 1/2 c. crumbled corn flakes
1 stick butter

butter for sauteing. Saute onions in butter. Pour hash browns in 9 x 13 casserole dish (buttered). Pour onions over hash browns. Mix soup and sour cream together and spread over the top. Sprinkle cheese over the top. Melt butter and mix with cornflakes. Pour over the top. Bake 1 hour at 300 degrees.