2 lb. frozen hash brown potatoes
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1 pt. sour cream with 1/3 c. milk mixed in 10 oz. grated Cheddar cheese
1 1/2 c. crushed corn flakes or corn flake crumbs
1/4 c. melted butter mixed with above crumbs

Defrost hash brown potatoes and combine with 1/2 cup melted butter in a large bowl. Add salt and pepper. Add onion, soup, sour cream with milk, grated cheese and blend thoroughly. Pour into a buttered 3 quart casserole. Mix 1/4 cup butter with crushed corn flakes. Bake at 350 degrees for 1 hour.