2 sticks butter, melted
1 (2 lb.) bag frozen hashbrown potatoes
1 can cream of chicken soup
1 pt. (2 c.) sour cream
1/2 c. chopped onion
12 oz. (2 c.) shredded Mozzarella cheese
2 c. crushed cornflakes

Melt 1 stick of butter in a 9 x 13 inch baking dish. Mix in potatoes. In a medium bowl combine soup, sour cream, onion and cheese. Pour over potatoes. Bake in preheated 350 degree oven for 1 hour. Serves 12, or 6 whole love it!