2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onions
1 can cream of chicken soup, undiluted
1 pt. sour cream
10 oz. grated sharp Cheddar

TOPPING:

2 c. cornflakes
1/4 c. melted butter

In large bowl, combine potatoes with melted butter, salt and pepper. Add onions, soup, sour cream and cheese. Blend thoroughly. Put in baking dish (9 x 13 inches) with topping mix on top. Bake at 350 degrees for 45 minutes. Can be made ahead and stored in refrigerator. Allow extra cooking time if cold.