2 lbs. frozen hash brown potatoes, thawed
2 c. (8 oz.) shredded sharp Cheddar cheese
2 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. chopped onion
2/3 c. butter, melted
3/4 tsp. salt
1/4 tsp. ground black pepper
2 c. cornflakes, crushed

Heat oven to 350 degrees. Stir together potatoes, cheese, sour cream, soup, onion, 1/3 cup of the butter, salt, and pepper in large bowl. Pour into buttered, shallow 3 quart baking dish.

Mix the remaining 1/3 cup butter with cornflakes in small bowl. Sprinkle over potato mixture. Bake 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving. The recipe makes 8 to 12 servings. Less butter may be used.