2 lbs. frozen hash browns
1 (16 oz.) carton sour cream
1 can cream of mushroom soup
1/4 c. butter
3 tbsp. onion, diced
2 c. Colby cheese
1/2 c. Corn Flakes, crushed
Salt & pepper

Melt butter and soup. Add sour cream. In separate bowl, mix potatoes, onion, 1/2 cheese, and seasonings. Add sour cream mixture to potatoes. Grease a 9 x 13 inch pan; add potato mixture. Bake 45 minutes at 350 degrees. Add remaining cheese; sprinkle Corn Flakes crumbs on top of cheese. Bake 15 minutes more and serve.