2 lb. frozen hash brown potatoes, thawed
1/2 c. onion, finely chopped
1/2 c. melted butter
1 pt. sour cream
1 can cream of chicken soup
salt and pepper to taste

Topping:

2 c. grated Cheddar cheese
2 c. crushed corn flakes
1/2 c. melted butter

Preheat oven to 350°F. Mix potatoes and onion in large bowl. In a medium saucepan, melt butter.

Add sour cream, soup and seasoning and blend well. Fold into the potato mixture. Place in a 9 x 13 pan that has been sprayed with Pam. Sprinkle cheese on top. Sprinkle corn flakes on next. Melt butter and drizzle over corn flakes.

Bake for 45 minutes.