2 lb. frozen hash brown potatoes
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper
2 tsp. dry onion
1 can cream of chicken soup
1 sm. carton of sour cream
2 c. Velveeta cheese, shredded
1/4 c. butter, melted
2 c. corn flakes

Mix first 8 ingredients and pour into 13 x 9 inch pan. Melt 1/4 cup butter and pour over corn flakes. Put corn flake mixture on top of potato mixture. Bake at 350 degrees for 45 to 60 minutes.

Can be frozen and reheated.