1 (2 lb.) bag hash brown potatoes, thawed
2 c. Cheddar cheese, shredded
1 onion, chopped fine
1 (16 oz.) container sour cream
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. butter, melted, divided
1 tsp. salt
1/4 tsp. pepper
2 c. Corn Flakes, crushed

Combine first 5 ingredients in a large bowl. Add 1/4 cup butter, salt and pepper. Pour into greased 13 x 9 x 2 inch baking dish. Spread smoothly. Combine Corn Flakes with remaining 1/4 cup butter. Sprinkle over casserole. Bake at 350 degrees 1 1/2 hours or until browned. Serves 8 to 12.