2 lbs. (1 bag) frozen (sm. square) hashbrown potatoes
3/4 c. melted butter
1 tsp. salt
2 tsp. pepper
1/2 c. chopped onion
1 can chicken soup
1 pt. sour cream
10 oz. grated cheddar cheese (longhorn)
2 c. corn flakes

Defrost potatoes. Mix with half of the melted butter, salt, pepper, onion, chicken soup, sour cream and cheese. Mix very well in very large bowl and pour into large Pyrex dish or 2 smaller lasagne pans. Pour corn flakes over top and then rest of melted butter. Bake for 45 minutes to an hour. You can prepare this in 2 pans and freeze one. Great for breakfast, dinner or snack.