1 stick (1/2 c.) butter
1 or 2 cans cream of chicken soup or cream of mushroom
2 c. grated Velveeta (1 large pkg.) or sharp cheese
1 or 2 c. chopped onion
1 tsp. salt pepper
dash of black pepper
2 lb. bag frozen hash browns
2 c. sour cream
cornflakes or bread crumbs

Mix everything but hash browns and sour cream in a pan on top of the stove until cheese melts. Remove and add 2 cups sour cream. Sprinkle potatoes in 9 x 13-inch Pyrex. Pour mixture over top. Sprinkle with buttered crushed cornflakes or bread crumbs. Green pepper or green onions can be added for color. Bake, uncovered, for 1 hour in a preheated 350° oven. Can assemble day before baking. Serves 10 to 12.