2 lbs. frozen hash browns, defrosted
3/4 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 pt. sour cream
1 stick butter, melted (or butter)
1 c. grated Cheddar
2 tsp. salt

Mix soup, sour cream, melted butter, cheese and salt in a large bowl. Add onions and potatoes - mix well.

TOPPING:

1 c. cornflake crumbs
1/4 c. melted butter

Mix and sprinkle on top of potatoes. Bake at 350 degrees for 1 to 1 1/2 hours. Can be made day ahead. Serves 12.