Hashbrown Potato Casserole - cooking recipe

Ingredients

3 1/2 cups frozen hash brown potatoes (1LB bag)
1/2 onion (small)
1 (10 1/2 ounce) can cream of chicken soup (or Potato)
1 1/2 cups KRAFT Shredded Cheddar Cheese (8 to 10 oz bag)
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes
1/3 cup butter (melted)

Preparation

Gease a 9 X 13 cake pan. Combine first seven ingredients in large bowl. Pour into pan and bake or refrigerate over night.
When ready to bake preheat over to 350. Combine Corn Flakes and butter and spread over top. Bake for one hour.