1 (24 oz.) pkg. frozen Ore Ida hash brown potatoes
1 pt. sour cream
1 can cream of chicken soup
1 tsp. salt
Pepper
1/2 c. grated onion
3 c. grated cheddar cheese

TOPPING:

1/4 c. melted butter
Corn flakes or Ritz crumbs

Defrost frozen potatoes on paper towels and pat dry. Mix all ingredients and press into buttered 9 x 11 inch casserole. Sprinkle topping over casserole. Bake about 1 hour at 350 degrees or until hot and bubbly. Must be made one day ahead and refrigerated. Bring to room temperature before cooking.