Cheesy Hashbrown Casserole with Corn Flake Topping

INGREDIENTS

lbs. frozen hash browns, thawed

3/4 cup

(1 1/2 sticks) butter, melted and divided

1/4 tsp

pepper

1 tsp

salt

1/2 cup

chopped onion

1 10 3/4 ounce can

cream of celery soup

1 pint

sour cream (regular or light)

2 cups

grated sharp cheddar cheese

2 cups

crushed corn flakes