3 (10 oz.) bags of shredded hash browns
1 med. onion
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
1/4 c. butter, melted

TOPPING:

2 c. crushed Corn Flakes
1/4 c. butter

Thaw potatoes and mix all the ingredients together with the potatoes. Place in a 9 x 13 inch pan. Cover with shredded Cheddar cheese, and then the topping. Bake at 350 degrees for 40 minutes.