2 lb. frozen hash brown potatoes
1/2 c. melted butter
1 tsp. salt
1/2 lg. onion, minced
1 can cream of chicken soup
1 pt. sour cream
2 c. grated sharp cheese
2 c. crushed cornflakes

Put all ingredients except cornflakes in a large bowl while potatoes are stiff frozen. Mix or toss and put into 2 small baking dishes or 1 large. Sprinkle with cornflakes. Bake at 350 degrees for about 45 minutes. Can be frozen for later use.