2 lbs. frozen shredded hash browns
1 tsp. salt
1/2 c. melted butter
2 tbsp. dried minced onion
1 can cream of mushroom soup
1/2 tsp. pepper
2 c. sour cream
2 c. grated Cheddar cheese
1/2 c. crumbled bacon
1 c. cornflake crumbs

Thaw potatoes. Mix all ingredients, except cornflakes and some of the cheese for topping. Place mixture in buttered 9 x 13 inch pan. Sprinkle rest of cheese and cornflake crumbs on top. Bake at 350 degrees for 40 to 60 minutes. This can be made ahead of time and kept in refrigerator.