2 pkgs. (12 oz. each) frozen hash brown potatoes
2 c. dairy sour cream
1 can cream of chicken soup
1 stick butter, melted
1 tsp. salt
1 tbsp. minced onion
2 c. shredded cheddar cheese
2 c. coarsely crushed cornflakes, mixed with 1/4 c. melted butter

Place potatoes in colander. Let stand until completely thawed and excess water has drained. Combine sour cream, soup and butter. Mix well. Add salt, onion and cheese. Mix well. Blend in potatoes. Place mixture in shallow 2 quart casserole. Sprinkle buttered cornflake crumbs on top. Bake uncovered in oven preheated to 350 degrees about 50 minutes or until golden brown and bubbly. Fix no more than 2 hours before it goes in oven. Serves 8.