2 lb. bag frozen Ore-Ida hash browns
3/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of celery soup
1 pt. sour cream
10 oz. or 2 c. shredded sharp Cheddar cheese
2 c. crushed corn flakes

Defrost potatoes and combine with half butter (6 tablespoons) in mixing bowl. Season. Add onion, undiluted soup, sour cream, and cheese. Blend thoroughly and pour into buttered 3-quart casserole. Mix remaining butter with corn flakes and sprinkle over mixture. Bake at 350 degrees for 45 minutes.