2 lb. frozen hash brown potatoes
10 1/2 oz. can cream of chicken soup
1 pt. dairy sour cream
1/4 c. melted butter
2 c. sharp cheddar cheese, grated
Salt and pepper to taste
Minced onion to taste
1/3 c. crushed corn flakes

Thaw potatoes. In 3-quart casserole mix together potatoes, soup, onion, salt and pepper, cheese and sour cream and all but 1 tablespoon butter.

Combine 1 tablespoon butter and corn flakes. Top casserole with this mixture. Bake in preheated 350 degree oven for 35-45 minutes.

NOTE: Cream of mushroom soup may be substituted for cream of chicken.