2 lb. hash browns
1/2 c. melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onion
2 c. grated cheese
1 tsp. salt
1/4 tsp. pepper
2 c. crushed cornflakes
1/4 c. melted butter

Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in a 3-quart casserole dish. Sauté cornflakes in butter and sprinkle on top of casserole. Cover and bake at 350°F for about 40 minutes.