1 (2 lb.) bag hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheddar cheese (8 oz.)
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. corn flakes
1/2 c. butter

Thaw potatoes. Melt butter and save half. Mix everything except corn flakes and 1/4 cup butter. Mix butter and corn flakes for topping. Bake at 375 degrees for 45 minutes.