2 lb. frozen hash brown potatoes, DO NOT THAW
1 tsp. salt
1/2 c. melted butter
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 carton (12 oz.) sour cream
2 c. shredded Cheddar cheese
crushed corn flakes

Spread hash browns in large greased pan. Mix remaining ingredients, except corn flakes, and pour over potatoes. Top with crushed corn flakes, enough to make a nice cover.

Bake in 350°F oven for 45 minutes to 1 hour.

Serves 10 to 12.