2 lbs. hash brown potatoes (frozen or fresh)
1 can cream of chicken soup
1 small container sour cream
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 cup cheddar cheese and 1 cup shredded Pepper Jack cheese
1/2 cup melted margarine or butter.
Topping: crunched up corn flakes.
Saute onion in butter, then mix with all other ingredients. Place in casserole baking dish. Top with corn flakes and bake 350 degrees for 45 minutes.