1 (2 lb.) bag frozen hash brown potatoes (partially thawed)
1 tsp. salt
1/4 tsp. pepper
3/4 c. butter (1/2 butter)
1 can cream of chicken soup
1/2 c. chopped onion (or more)
1 pt. sour cream
1 1/2 c. sharp grated cheese

Take 2 tablespoons of above butter; melt and pour over 2 cups of crushed corn flakes for top of the casserole. Melt butter; mix with soup, onions, sour cream, salt, pepper and grated cheese. Blend with the potatoes. Place in buttered casserole dish. Top with corn flake mixture. Bake in 350 degree oven for 45 minutes. May be made ahead and refrigerated.