2 lb. frozen hash browns, thawed
1 pt. sour cream
2 c. (10 oz.) grated Cheddar cheese
2 cans cream of mushroom soup
1/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion

Mix all. Pour into greased 9x13 inch pan.

TOPPING:

2 c. crushed corn flakes
1/4 c. melted butter

Mix together. Bake 45 minutes at 350 degrees. Make up to 2 days before; refrigerate or freeze and bring out and thaw a couple of hours before baking.