2 lb. bag frozen hashbrowns
2 c. sour cream
1/2 c. chopped onion
2 c. cheddar cheese, mild, shredded
1 can cream of chicken soup, undiluted
1/2 tsp. salt
1/2 tsp. pepper
1 stick butter
2 c. crushed Corn Flakes
1 stick butter, melted

In a large bowl separate potatoes. Melt 1 stick butter and pour over the potatoes. Mix together the sour cream, onion, cheese soup, salt and pepper. Pour this mixture over the potatoes, and mix well. Grease 9 x 13 inch pan and pour the mixture into it. Make topping of Corn Flakes and melted butter. Mix together and spread over potato mixture. If you desire, you may use less butter. Bake for 1 hour at 350 degrees.