1 (2 lb.) bag frozen hash browns, thawed
1/2 c. butter, melted
1 tsp. salt
dash of pepper
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1 (12 oz.) carton sour cream
2 c. grated Cheddar cheese
1/4 c. melted butter
2 c. crushed corn flake crumbs

In large bowl, stir together the potatoes, 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Pour into buttered 9 x 13-inch baking dish. Top with corn flake crumbs. Drizzle with 1/4 cup melted butter and bake at 350°F for 1 hour.