1 (32 oz.) pkg. frozen hash browns, thawed
12 oz. American cheese, grated
1 can cream of chicken soup
1 (8 oz.) sour cream
1/2 c. onion flakes
1 stick butter, melted
Salt and pepper to taste
1/2 to 1 c. corn flakes

Combine cheese, chicken soup, sour cream, butter and onions. Spread mixture over potatoes. Top with corn flakes.

Bake at 425°F for 45 minutes to 1 hour.