32 oz. hash brown potatoes, frozen
16 oz. shredded cheese
1 can cream of chicken soup
1 lg. onion, chopped
1 (8 oz.) container sour cream
1 tsp. black pepper
1 (8 oz.) box cornflakes (cereal)
2 tbsp. butter, melted

Saute onion in butter. Combine potatoes, cheese, soup, sour cream, salt, and pepper with onions. Place in greased 13 x 9 x 2 inch casserole. Crush cornflakes and mix with melted butter. Sprinkle over top of potatoes and bake 60 minutes at 350 degrees.