Hashbrown Casserole

Oh my this is quite a favorite of ours for impromptu backyard BBQ's and sports-watching gatherings at a friend's house.  A huge hit always!

1 2-lb bag frozen hash brown potatoes, thawed

½ c butter, melted

1 t salt

½ t black pepper

½ c chopped onion

1 c sour cream

1 can cream of chicken soup

8 oz cheddar cheese, grated

Mix all 8 ingredients in a large bowl. Pour into two 9x9 inch pans or one 13x9 inch pan. If freezing is desired, do so at this point; then add topping before baking.

Topping:

2 c crushed potato chips or corn flakes

2 T butter, melted

Mix crushed potato chips or corn flakes with butter and spread on top. Bake at 400 for 30 minutes, or until bubbly. If frozen increase baking time to 1 hour at 350. Yield: 12-15 servings.