2 lbs. frozen hash browns, thawed
2 c. shredded cheddar cheese
2 c. sour cream
1 can cream of chicken soup
2/3 c. chopped onion
2/3 c. butter, melted
3/4 tsp. salt
1/4 tsp. ground black pepper
2 c. corn flakes, crushed

Preheat oven to 350 degrees. Stir together potatoes, cheese, sour cream, soup, onion, 1/3 cup of butter, salt and pepper in large bowl. Pour into buttered shallow 3 quart baking dish. Mix the remaining 1/3 cup butter with corn flakes in small bowl. Sprinkle over potato mixture. Bake 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 8 to 12 servings.