Cheesy Hash Brown Potatoes

CHEESY HASH BROWN POTATOES

• 2 lbs. frozen hash browns, thawed
  
• 3/4 cup  (1 1/2 sticks) butter, melted and divided
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup chopped onion (Jane Ann substituted dried minced onion)
• 1 can cream of chicken soup
• 1 pint (2 cups) sour cream (regular or light)
• 2 cups grated sharp cheddar cheese
• 2 cups crushed corn flakes

Preheat oven to 350 degrees. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into a 9×13″ baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.