2 lbs. frozen, cubed hash brown potatoes (southern style)
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
2 c. sharp American cheese, grated
3/4 c. butter, melted and divided
1 pt. sour cream
1 c. (10 3/4 oz.) condensed cream of chicken soup
2 c. corn flakes, crushed (optional)

Thaw potatoes; add salt, pepper, onion, and cheese. Melt 1/2 cup butter; add sour cream and soup. Pour over potatoes and mix gently. Put in 3 quart buttered casserole. If desired, melt 1/4 cups butter. Add corn flake crumbs and sprinkle over top. Bake at 350 degrees for 45 minutes.