Potato Casserole

2 lbs. (32 oz.) frozen hash brown potatoes, thawed or “Simply Potatoes”
½ C melted margarine
1 tsp. salt
¼ tsp. pepper
1 pint sour cream
1 can cream of chicken soup
2 ½ C grated Velveeta cheese
1 medium onion, chopped
Topping: approximately 4 cups crushed corn flakes tossed in melted butter. (put cereal in Ziploc bag and crush with hands and then put in a bowl and mix with margarine)

Break up hash browns in large bowl and mix all the ingredients into potatoes. Put in a 9x13 pan sprayed with Pam. Bake 30 minutes at 350˚. Add topping and bake an additional 15 minutes.