12 oz., 24 oz., or 32 oz. frozen shredded hash browns
1 1/2 c. melted butter
1 can cream mushroom soup
12 oz. grated American cheese
1 c. sour cream
1 tsp. salt
1/2 sm. onion, chopped fine
2 c. crushed cornflake crumbs
1/2 c. melted butter

Put hash browns in 9 x 13 baking dish. Mix next 6 ingredients and pour over potatoes. Top with crumbs, then drizzle melted butter over the crumbs. Bake 45 minutes at 350 degrees.