2 lb. frozen bag of hashbrowns
1 tsp. salt
1/4 tsp. pepper
1/2 c. minced onion
1 can cream of mushroom soup
16 oz. sour cream
2 c. cheddar cheese
1/2 c. melted butter
2 c. corn flakes
Combine all ingredients except 1/4 c. butter & corn flakes in 9x13 pan. Crush corn flakes. Combine 1/4 c. butter and crushed corn flakes in separate bowl & sprinkle over top of mixture.
Bake @ 350 for one hour.
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