Put in 9 x 13 inch pan:

2 lbs. of frozen hashbrowns

In another kettle mix:

1 (4 oz.) sour cream
1/4 c. milk
Little onion
1/2 tsp. salt
Pepper (optional)
1 can cream of mushroom soup or cream of chicken soup
3 slices American cheese or Velveeta

Heat until cheese melts. Pour over potatoes in pan.

Add:

2 c. cornflakes, crushed
1/4 c. melted butter

Mix cornflakes and butter together. Bake at 350 degrees for 45 minutes. Serves 10 to 12. Can be made ahead of time and stored in refrigerator. Increase baking time by 15 minutes if put in oven cold.