1 (2 lb.) frozen pkg. hash browns, thawed
1 pt. sour cream
3 tbsp. finely chopped onion
1 1/2 c. grated sharp cheddar cheese
1 can cream of chicken soup
1 tsp. salt
1/2 tsp. pepper
1/4 c. butter
2 c. cornflakes

Add all ingredients except cornflakes and butter to potatoes. Place in casserole 9 x 13. Sprinkle on top of casserole 2 cups cornflakes crushed and drizzle with butter. Refrigerate overnight. Bake at 350 degrees for 45 to 60 minutes.