Ingredients

2 lbs. frozen hash brown potatoes, thawed
1 can cream of chicken soup diluted with one soup can of milk
10 oz. shredded cheddar cheese
1/4 cup melted butter
1 pint sour cream
1/4 cup chopped onion
salt & pepper to taste
corn flakes, crumbled

Directions

Mix first 8 ingredients together. Top with crumbled corn flakes and bake at 350 for about 45 minutes or until bubbly.