8 oz. shredded cheddar cheese
1 can cream of chicken soup
1 c. sour cream
1/4 c. onion, chopped
1/4 c. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 32 oz. bag hash brown potatoes (thawed)
1 c. cornflakes, crushed
1 tbsp. butter, melted

Combine first eight ingredients. Pour mixture into large baking dish. Mix cornflakes and remaining butter, spread on top.

Bake at 350°F for 1 hour.