1 lg. bag (2 lbs.) (or 3 sm. cartons) frozen shredded hash brown potatoes, thawed
1/2 c. butter, melted
1 tsp. white pepper
2 tsp. salt
1/2 c. onion, chopped
1 can cream of chicken soup
1 (8 oz.) carton sour cream
2 c. corn flakes, crushed
1/4 c. butter

Mix thoroughly all ingredients but last two. Place in a 9x13 inch baking dish. Top with crushed corn flakes and dot with butter. Bake uncovered at 350 degrees for 45 minutes. Cool completely before covering.