1/2 c. melted butter
1 tsp. salt (can be omitted)
1 can cream of chicken soup
2 c. grated Cheddar cheese
2 c. cornflakes
2 lbs. frozen hash brown potatoes, thawed
2 tbsp. dried minced onion
1 pt. sour cream
1/4 c. butter

Mix together and place in greased 9 x 13 x 2 inch casserole or 2 quart dish. Spread the buttered crushed cornflakes on top. Bake 1 hour at 350 degrees.