Hashbrown Casserole

HASHBROWN CASSEROLE

2 lbs. frozen hashbrowns (cubed), thawed
1 stick melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of mushroom soup (subbed for cream of chicken)
1 pint sour cream (you know - you could probably sub this for a pint of that plain thick greek yogurt, like Fage)
2 c. shredded cheddar cheese
2 small boxes of crushed corn flakes

Mix all ingredients (except butter and crushed corn flakes) in a greased casserole dish (9x13). Mix crushed corn flakes with melted butter. Pour over top. Bake at 350 degrees for 45 minutes.