2 lbs. frozen hashbrown potatoes
1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. of sour cream
2 c. grated cheddar cheese

Mix butter, soup, sour cream and then rest of the ingredients. Pour into a 9 by 13 greased pan, then top with 2 cups of crushed corn flakes and 1/3 cup melted butter. Bake in 350 to 375 degree oven for 45 minutes.