1 (2 lb.) bag frozen hash brown potatoes
1 stick butter (cut down to 3/4 stick)
2 c. sour cream (can use low fat)
1/2 c. chopped onion
1 1/2 c. shredded cheddar cheese
1 can cream of chicken soup, undiluted
1 tsp. salt
1/2 tsp. pepper

TOPPING:

2 c. crushed corn flakes mixed with
3/4 c. melted butter

In a large bowl, separate frozen potatoes and pour over melted butter. Mix well. (With hands for best results.) Set aside. In another bowl, mix the rest of the ingredients. Put potatoes in baking dish. Put the second bowl of ingredients on top of the potatoes and cover with the ingredients for the topping. Bake uncovered at 350 degrees for 1 hour.

NOTE: This dish can be made ahead of time and refrigerated until baking time.