2 lb. bag frozen hash browns
2 sticks butter
2 c. cornflakes
1 pt. sour cream
1/2 sm. onion, diced
2 c. shredded cheddar cheese
1 can cream of chicken soup, undiluted
Salt and pepper to taste

Preheat oven to 350 degrees. Defrost hash browns for several hours or place in oven for 15 minutes at 350 degrees. Place defrosted potatoes in 13x9 baking dish. Top with salt, pepper and 1 stick butter placed in pats over the potatoes. In a bowl, mix sour cream, onion, cheese and soup. Pour over hash browns. Heat to melt 1 stick butter. Add cornflakes. Pour mixture over sour cream mixture. Bake at 350 degrees for 45 minutes. Serves 10-12.