1 (2 lb.) sack frozen hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
1/4 to 1/2 c. melted butter
2 c. crushed corn flakes

Combine all ingredients except butter and corn flakes. Place in a 2 quart greased casserole. Pour butter over top. Sprinkle corn flakes over all. Bake at 350 degrees for 45 minutes. For smaller servings, bake in two (1 quart) casseroles. Serve one and freeze the other for later.