2 lb. frozen hash brown potatoes, thawed
1 stick butter, melted
1 tsp. salt
1/4 tsp. pepper
10 oz. grated cheddar cheese
1/2 c. onions
1 can cream of chicken soup
2 c. sour cream
Kellogg cornflake crumbs

Mix potatoes, salt and pepper, cheese and onion, melted butter. Last mix in soup, sour cream. Put in casserole (3 quart greased). Top with cornflake crumbs. Bake at 350 degrees for 1 hour.