INGREDIENTS:
1 large sack hash-brown potatoes,
  (frozen-style, thawed)
1/2 cup onion, chopped fine
1 can Cream of Chicken soup
  (or Cream of Mushroom)
2 cups shredded Cheddar cheese
1 pint sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup margarine or butter melted
2-4 cups corn flakes crushed 

DIRECTIONS:
Mix all ingredients except butter and
corn flakes.  Pour into greased large
casserole pan.  Melt butter, mix with
corn flakes and sprinkle over potato
mixture.  Cook 45 minutes at 350 degrees.

* Can use two 1-pound bags of fresh
  hashbrowns found in your grocery
  store's dairy case.

* Try using one can Cream of Chicken
  and one can Cream of Mushroom.  Add
  a little milk if desired.

* Can reduce amount of sour cream or
  leave out completely.