1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 c. melted butter
1 c. sour cream
2 c. (1/2 lb.) grated cheese
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup (or mushroom)

Mix all this together. Bake at 350 degrees for 45 minutes. Top with 2 cups finely crushed cornflakes with 1/4 cup butter. Bake another 5 minutes.