3 pkg. (12 oz.) shredded frozen hashbrowns
1 can cream of chicken soup, undiluted
1/2 c. melted butter
1 carton (8-12 oz.) sour cream
1/2 c. diced onion
1/2 tsp. salt
1/2 tsp. pepper
2 c. crushed cornflakes
1/4 c. melted butter

Defrost hashbrowns. Crumble potatoes in 9 x 13 inch pan. Add next 6 ingredients. Stir until well combined. Put 2 cups crushed cornflakes on top. Add 1/4 cup melted butter over cornflakes. Bake at 350 degrees for 45 minutes.