2 lbs. frozen hashbrowns, thawed
2 c. shredded Cheddar cheese
1 chopped onion
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1/2 c. melted butter
1 tsp. salt

Mix together and put in a 9 x 13 inch pan. Crush cornflakes on top and bake 30 to 45 minutes at 350 degrees.