1 (2 lb.) pkg. frozen hash brown potatoes
1/2 c. butter, melted
1 pt. dairy sour cream
1 can condensed cream of chicken soup
1/2 c. chopped onion
2 c. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 c. corn flake crumbs
1/2 c. butter, melted

Combine potatoes and 1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased 13 x 9 x 2 inch baking dish. Combine corn flake crumbs and 1/2 cup melted butter. Sprinkle over top.

Cover with foil. Bake in 350 degree oven for 20 minutes. Uncover and continue baking 20 minutes. Makes 12 servings. Note: The casserole can be made in advance and refrigerated. If so, add 10 minutes to baking time. Tastes like the stuffing for twice-baked potatoes. But so much easier!