2 lbs. frozen hash brown potatoes
2 cans cream of mushroom soup
1 sm. carton sour cream
1/2 c. chopped onion
10 oz. grated cheddar cheese
1/2 c. melted butter
Salt & pepper as desired
2 tbsp. milk

Toss partially thawed potatoes with melted butter, salt and pepper. Add remaining ingredients and place in casserole. Mix 2 cups crushed cornflakes and 1/4 cup melted butter, spread over casserole. Bake 45 minutes at 350 degrees.