2 c. (8 oz.) shredded Cheddar cheese
1 c. sour cream
1/4 c. butter, melted
1/4 tsp. pepper
1 c. corn flakes, crushed
10 1/2 oz. cream of chicken soup
1/2 c. onion, chopped
1/4 tsp. salt
32 oz. frozen hash browns
1 tbsp. butter, melted

Grease 13 x 9 x 2 inch baking dish. Combine cheese, soup, sour cream, onion, salt, pepper and 1/4 cup butter. Stir in hash browns. Pour into baking dish. Toss together cornflakes and butter. Sprinkle over potatoes. Bake 1 hour at 350 degrees.