2 lbs. frozen, shredded hashbrown potatoes, thawed
10 1/2 oz. can cream of chicken soup
1/2 c. onions, chopped
3/4 c. melted butter, divided
12 oz. sour cream
3/4 c. to 1 c. Cheddar Cheese, grated
2 c. cornflakes, crushed

Preheat oven to 350°F. In a large bowl, combine potatoes, soup, onions, 1/2 c. melted butter, sour cream and cheese. Place in a 9-inch x 13-inch casserole dish. top with cornflakes and drizzle with remaining melted butter. Cover with foil and bake on middle rack for 40 minutes. remove foil and bake an additional 20 minutes.

Yields 10-12 servings.