1/2 c. onion
1/4 c. butter
1 can cream of chicken soup
2 lb. frozen hash browns
1 pt. sour cream

TOPPING:

2 c. Cheddar cheese
1 c. cornflake crumbs

Saute onions in batter. Add soup, hash browns and sour cream. Place in 13 x 9 inch pan. Combine cheese and cornflakes. Spread over top. Bake at 350 degrees for 45 minutes.