2 lb. frozen hash browns, thawed
2 c. shredded sharp cheddar cheese
2 c. sour cream
1 (10 oz.) can cream of chicken or mushroom soup
2/3 c. onion
2/3 c. melted butter
3/4 tsp. salt
1/4 tsp. pepper
2 c. corn flakes, crushed

Preheat oven to 350 degrees. Stir together potatoes, cheese, sour cream, soup, onion, 1/3 of butter, salt, and pepper in large bowl. Pour into buttered shallow 3 quart baking dish. Mix remaining 1/3 cup butter with corn flakes. Sprinkle over potato mixture. Bake 40-45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 8-10 servings.