2 lbs. hash brown potatoes (cubes and slightly thawed)
1/2 c. butter, melted
1 tbsp. salt
1 tbsp. pepper
1/2 c. onions, chopped
1 can cream of chicken soup
2 c. cornflakes
16 oz. sour cream
8 oz. shredded cheddar cheese

Mix potatoes, sour cream, cheese, 1/4 cup butter, salt, pepper, onions and soup together in a 9 x 13 inch pan.

Mix cornflakes in rest of melted butter and put on top of the potato mixture. Bake at 350 degrees for 45 minutes.