2 (10 oz.) pkgs. frozen hash brown potatoes
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion, chopped
1 c. cream of chicken soup
1 pt. sour cream or milk (I use milk)
2 c. sharp Cheddar cheese, grated
2 c. corn flakes, crushed
1/2 c. butter, melted

Defrost potatoes. Mix all ingredients thoroughly - then cover with corn flake crumbs that have been mixed in melted butter. Put in greased casserole dish. Bake at 350 degrees for 45 minutes.

The cream of celery soup can be substituted for cream of chicken soup. Chopped bell pepper can be added to taste.