20 oz package frozen shredded hashbrown potatoes, thawed
1 can cream of chicken soup
3/4 cup diced onion
1/2 cup butter, melted
2 cups sour cream
1 teaspoon salt
black pepper to taste

2 cups shredded cheese; American, cheddar or your choice
2 cups cornflakes, slightly crushed
1/2 cup butter, melted

Preheat oven to 350*. Prepare a 13x9 baking pan or casserole dish by greasing or spray with vegetable spray. Set aside.

In a large mixing bowl, combine potatoes, onion, 1/2 cup melted butter, undiluted soup, sour cream, shredded cheese, salt and pepper. Mix well and spoon into prepared pan. Top with slightly crushed corn flakes. (I just crush the cornflakes with my hand as I sprinkle them over the top). Drizzle the last half cup of melted butter over the cornflakes and bake in preheated 350* oven for 1 hour. Serve piping hot.