HASH BROWN CASSEROLE

2 CUPS AMERICAN OR CHEDDAR CHEESE
1 CUP CREAM OF CHICKEN SOUP
1 CUP SOUR CREAM
1 CUP FINELY CHOPPED ONION
1/4 CUP MELTED BUTTER
1/4 TSP SALT
1/4 TSP PEPPER
32 OUNCES FROZEN HASH BROWN POTATOES THAWED
1 CUP CRUSHED CORN FLAKES
1 TBSP MELTED BUTTER

MIX THE CHEESE, SOUP, SOUR CREAM, ONION,MELTED BUTTER, SALT AND PEPPER, FOLD IN THE THAWED POTATOES AND SPREAD IN A GREASED 9X13 BAKING DISH. MIX THE CRUSHED CORN FLAKES AND 1 TBSP MELTED BUTTER, SPRINKLE ON TOP OF THE CASSEROLE AND BAKE FOR ONE HOUR AT 350 OR UNTIL GOLDEN BROWN.