2 lbs. pkg. frozen hash brown potatoes
2 c. shredded cheese
1 pt. sour cream
1/2 c. chopped onion
1 can cream of mushroom or cream of chicken soup
1 c. butter, melted and divided
1 c. crushed crumbled cornflakes

Thaw the hash browns, mix potatoes, cheese, sour cream, onion, soup and one half cup butter. Put into 9 x 13 dish (Pyrex). Sprinkle with cornflakes and drizzle with remaining butter. Bake one hour at 350 degrees.