2 lbs. frozen hashbrowns, thawed
1/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of chicken soup, undiluted
10 oz. grated sharp cheddar cheese
1 pt. sour cream

Mix all together in large bowl. Crush 2 cups corn flakes and sprinkle over top. Melt 1/4 cup butter and pour over corn flakes.

Put in 13 x 9 dish and cover with lid or foil. Bake at 350 degrees for 45 minutes.

OPTIONS:

Use crushed potato chips instead of corn flakes.

Use 2 cans of soup (1 cream of celery and 1 cream of chicken) and increase cheese to 16 ounces.