32 oz. pkg. hash brown potatoes, thawed
3/4 c. butter, melted
1 c. cheddar cheese, shredded
1 can cream of chicken soup
8 oz. carton sour cream
1/2 c. onion, chopped
Salt
Pepper
1 1/2 c. Corn Flakes, crushed

Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well. Spoon into a greased 2 1/2 quart casserole. Add remaining butter to crushed Corn Flakes. Sprinkle buttered Corn Flakes over potato mixture. Bake in a 350 degree oven for 50 minutes. can be frozen before baking.