2 lb. frozen hash brown potatoes, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/4 c. dry minced onion
1 can cream of mushroom soup
16 oz. container sour cream
8 to 12 oz. pkg. grated cheddar cheese

TOPPING:

2 c. cornflakes
1/4 c. melted butter

Combine potatoes with melted butter, salt and pepper. Add onions, soup, sour cream and cheese. Blend thoroughly. Put in large 9 x 12 inch baking dish. Melt butter and mix in cornflakes. Spread on top of casserole. Bake at 350 degrees for 45 minutes. Can be made ahead and stored in refrigerator. Allow extra baking time if cold. Serves 16.