2 lb. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken or cream of celery soup
1 carton sour cream
1 small jar Cheez Whiz or 2 c. grated cheese
1/4 c. melted butter
2 c. crushed corn flakes

Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix thoroughly. Pour over potatoes in 3-quart casserole. Mix 1/4 cup butter and corn flakes; sprinkle over top. Cover and bake at 350° for 45 minutes. Serves 16.