24 oz. pkg. frozen shredded hash browns
1 med. onion
1 can cream of chicken soup
8 oz. sour cream
1/2 lb. Velveeta cheese
Corn flakes and melted butter
Salt and pepper to taste

Heat soup, sour cream, and Velveeta. Line 9 x 13 inch pan with hash browns. Sprinkle onions on top. Pour cheese mixture over potatoes and onions. Crush cornflakes and mix with melted butter. Spread over potatoes. Bake at 350 degrees for 40 to 45 minutes.