2 lb. pkg. frozen hash brown potatoes, thawed (approximately 45 minutes to thaw)
1/4 c. onions
1 can cream of chicken soup
1 lb. carton sour cream
1 stick butter, melted
4 oz. sharp cheese (Cheddar)
salt and pepper to taste

Mix all together. Pour into oblong pan. Sprinkle with corn flakes, crumbled.

Bake 1 hour or more at 375°F until brown on top. Serve for breakfast, lunch or dinner with entree and salad.