Potato Casserole  
2       pounds frozen, shredded, hash brown potatoes
3/4    cup melted butter
1       teaspoon salt
1/4    teaspoon black pepper
1/2    teaspoon onion powder
1       cup cream of chicken soup
1       pint sour cream
2       cups or 10 oz. grated sharp cheddar cheese
2       cups crushed corn flakes  

Defrost potatoes, combine in large mixing bow with 1/2 of the butter.
Season with salt and pepper.
Add onion, sour cream and grated cheese.

Blend ingredients thoroughly. Pour into buttered 3 quart casserole dish.
Mix remaining butter with corn flakes and sprinkle over potatoes.  

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