1 lb. frozen hashbrown potatoes
1/2 pt. sour cream or yogurt
1/2 can cream of chicken soup
1/4 c. chopped onion
1/2 tsp. salt
Pepper to taste
1 c. grated cheddar cheese
1/2 stick melted butter

Thaw hashbrowns 1/2 to 1 hour before mixing. Mix all ingredients adding cheese last. Pour into casserole.

TOPPING:

1 c. crushed corn flakes
1/4 stick melted butter
Sprinkle on top.

Bake at 375 degrees for 45 minutes.