2 lbs. bulk pork sausage
1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 can condensed cream of chicken soup
1 c. dairy sour cream
1/2 c. onion, chopped
1/2 lb. cheddar cheese, shredded
1 tsp. salt
1/4 tsp. pepper
1 c. corn flakes, coarsely chopped

Shape sausage into medium-size balls. Brown and drain. Layer 1/2 potatoes, all of sausage balls, then remaining potatoes. Combine soup, sour cream, onion, cheese, salt and pepper. Pour mixture over potatoes and sausage. Mix gently until sauce is mixed with bottom layer. Sprinkle with corn flakes on top. Bake at 350 degrees for 45 minutes or until hot.