Hashbrown Casserole

2 pound package frozen country style hash browns potatoes (defrosted)

1 stick melted margarine

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup

1 pint sour cream

2 cups grated cheddar cheese

Blend thoroughly and put in greased baking dish.  Mix ½ stick margarine with 2 cups crushed corn flakes.  Pour on top of casserole.   Bake for 1 hour at 350°.