1 (2 lb.) bag frozen hash browns
1 pt. sour cream
2 c. onion
1 tsp. salt
2 c. corn flake crumbs
1/2 c. butter
1 can cream chicken soup
2 c. shredded Cheddar
1/2 tsp. pepper
1/2 c. butter

Combine potatoes and 1/2 cup butter. Stir in sour cream, soup, onion, Cheddar, salt and pepper. Place in 13 x 9-inch pan. Combine corn flakes and 1/2 cup butter, melted. Sprinkle over top. Cover and bake at 350°F for 45 minutes. Uncover and continue to bake for 20 minutes, or until potatoes are soft.