Hashbrown Casserole

Recipe from Gail Christians

1 (2 lb) pkg frozen hashbrowns
½ cup melted butter
1 tsp salt
1 tsp pepper
1 can Cream of Chicken soup
1 (16 oz) container sour cream
2 tbls chopped onion
2 cups shredded Cheddar cheese
2 cups crushed Corn Flakes
¼ cup butter, melted

Preheat oven to 350 degrees.  Combine hashbrowns, ½ cup butter, salt, pepper, soup, sour cream, onion, and cheese.  Pour into 9x13-inch baking dish.  Combine crushed cornflakes with ¼ cup melted butter, place on top of potatoes.  Bake, uncovered, for 45 minutes or until done.