1/2 c. chopped onions
1/4 c. butter
1 can condensed cream of chicken soup
2 lb. frozen hash browns
2 c. (16 oz.) sour cream
2 c. (8 oz.) shredded Cheddar cheese
1 c. cornflake crumbs

Sauté onions in butter until transparent. Add the soup, potatoes and sour cream; spoon into a greased 13 x 9 x 2-inch baking pan. Combine cheese and cornflakes and spread over the top.

Bake at 350°F for 45 minutes.