2 lb. pkg. frozen hash browns
12 oz. shredded Cheddar cheese
1 pt. sour cream
1/4 c. melted butter
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper
1/2 c. minced onions

TOPPING:

1/4 c. melted butter
1 c. crushed corn flakes

Mix all the ingredients except for the topping in a large bowl. Grease or spray with Pam a 9x13 pan. Add the hash brown mixture.

Mix the topping together and sprinkle on top of potatoes. Bake at 350 for 1 hour.