2 lb. bag cubed hash browns
1 can cream of chicken soup
1 pt. sour cream
2 c. grated long horn cheese
1/2 c. diced onion
1 tsp. salt
1 tsp. black pepper
Save for last:
1/4 c. melted butter
Crushed corn flakes

Thaw hash browns and mix all ingredients together except last 2. Pour into 9 x 13 inch pan. Cover with enough corn flakes to cover, then drizzle melted butter over corn flakes. Bake 1 hour at 350 degrees.