1 pkg. frozen hash brown pieces, thawed
1 pkg. shredded hash brown potatoes, thawed
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1 (12 oz.) carton sour cream
1/2 c. onion, chopped fine
1 can cream of chicken soup
1 c. milk
1 c. shredded cheese
2 c. crushed cornflakes (or cracker crumbs or bread crumbs), mixed with 1/4 c. melted butter

Bake in 9 x 13 baking dish at 350 degrees for 45 to 60 minutes. Thaw potatoes. Mix melted 1/2 cup butter, salt and pepper, sour cream, onion, chicken soup, milk and shredded cheese together. This mixture can be heated in the microwave for 4 to 5 minutes before pouring it over the potatoes. Pour mixture over potatoes, mix well, put in baking dish then cover with choice of buttered crumbs. Recipe can be doubled and put in large roasting pan to bake.