2 lb. frozen hash brown potatoes, thawed
1 tsp. salt
1/2 tsp. pepper
1/2 c. melted butter
1/2 c. onions
1/2 c. grated cheese
2 c. sour cream
1 can cream of mushroom or chicken soup
2 c. cornflakes

Mix in mixing bowl. Spread in a baking or serving dish (or use a glass 8 x 12 dish) cornflakes (or use the small box). Crush with a rolling pin before opening the package or use a Ziploc bag, 3/4 cup melted butter. Mix butter and corn flakes and spread on mixture.

Bake in 350°F oven for 90 minutes.