2 lb. bag hash browns (thawed)
1/2 c. melted butter
1 can cream of chicken soup
10 oz. grated Cheddar cheese (sharp Cheddar)
1 tsp. salt
1/4 tsp. pepper
1 pt. sour cream
1/2 c. onion, chopped

Mix all ingredients together. Do not dilute soup. Top with 1/4 cup melted butter and crumbled corn flakes. Bake at 350 degrees for about 45 minutes. All ingredients except topping can be prepared and refrigerated overnight.