2 lb. frozen hashbrowns, defrosted
1/2 c. butter, melted
1 tsp. salt
1/4 tsp. pepper
1/2 c. onion
1 can cream of chicken soup
8 oz. sharp Cheddar cheese, shredded
2 c. crushed corn flakes
1/4 c. melted butter
Mix corn flakes with 1/4 cup butter; set aside for topping. Combine all ingredients, except topping. Place in buttered casserole dish and top with corn flake mixture.
Bake in preheated 350 degree oven for 45 minutes. Serves 12.