1 can cream of chicken soup
1/2 c. milk
2 tbsp. minced onion
1/2 c. butter, melted
1 tsp. salt
1/2 tsp. pepper
2 c. cheese, grated
1 pt. sour cream
2 lb. bag hashbrowns

Mix all ingredients together and pour into a 9 x 13 inch pan. Crush 2 cups cornflakes down to one cup and sprinkle on top. Bake at 350 degrees for 55 to 60 minutes.