2 lbs. frozen hash brown potatoes, frozen, break apart
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
10 oz. grated cheddar cheese

Combine all of above and place in greased 9"x13" pan. Can be prepared as much as 8 to 9 hours ahead of time and refrigerated without topping.

TOPPING:

2 c. crumbled corn flakes
1/2 c. melted butter

Mix and sprinkle on top of potatoes. Bake at 325 degrees for 1 1/2 hours, uncovered.