2 lb. frozen hash browns (I use O'Brien's potatoes)
1/2 cup (1 stick) butter, melted
1 tsp. salt
1/2 tsp. pepper
2 tbsp. onion flakes
1 (10 oz.) can cream of chicken soup
1 cup dairy sour cream
2 cups grated cheese

TOPPING:

1/4 cup (1/2 stick) butter, melted
2 cups crushed corn flakes

Thaw potatoes and mix all ingredients. Put in a 13x9-inch casserole dish.

Top casserole with a mix of melted butter and crushed corn flakes.

Bake at 350°F for 1 hour and 15 minutes.

Submitted by: Susan Carmack