Hash Brown Potato Casserole

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
12 ounces shredded lowfat cheddar cheese
1 (8ounce) container light sour cream
½ cup chopped onion
½ cup margarine, melted
2 cups crushed cornflakes cereal
Salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease one 9X13 inch baking dish. Spread the potatoes on the bottom of the baking dish. In a medium mixing bowl, combine soup, sour cream onion and margarine. Mix well and pour over potatoes. Top with crushed corn flakes. Add salt and pepper. Bake uncovered at 350 degrees for 45 minutes. Serves 8.