2 lb. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can chicken or celery soup, add 1/4 c. water to soup
1 (8 oz.) carton sour cream
2 c. grated cheddar cheese
2 c. slightly crushed corn flakes

Defrost potatoes; combine 1/4 cup of butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes into a 3 quart casserole dish. Mix 1/4 cup melted butter and corn flakes. Sprinkle over top of other ingredients. Cover with foil and bake at 350 degrees for 45 minutes. Serves 16.