Speedy Spuds - cooking recipe

Ingredients

1 lb. frozen hash browns
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
1/4 c. chopped onion
2 Tbsp. melted butter
1/2 tsp. salt
1/4 tsp. pepper
5 oz. grated sharp cheese
1/2 c. crushed corn flakes
2 Tbsp. melted butter

Preparation

In a 1 1/2-quart casserole, microwave hash browns on 30% for 10 minutes to thaw.
Combine with the next 7 ingredients.
Mix corn flakes and melted butter.
Sprinkle on top.
Microwave on Medium (70%) for 14 to 16 minutes.
Rest 5 minutes.
Serves 4 to 6.