1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper
1/2 c. onion, chopped
1 can cream of chicken soup (no water)
1 pt. dairy sour cream
2 c. sharp Cheddar cheese, grated
2 lb. frozen hashbrown potatoes, thawed
1/4 c. butter, melted
2 c. cornflakes, crushed

Mix 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese. Add thawed potatoes and mix. Pour into 3 quart casserole or 9 x 13 inch pan. Mix 1/4 cup melted butter with cornflake crumbs. Use for topping. Bake at 350 degrees for 45 minutes. Serves 14-16.