2 lbs. frozen hash brown chunks, thawed
1 tsp. salt
1/4 c. butter, melted
2 tbsp. chopped onion
1/4 tsp. pepper
1 can cream of potato soup
1 c. sour cream
1/2-3/4 c. grated Cheddar cheese
3/4 c. milk
1/4 c. butter
1/2 c. cornflake crumbs

Grease 9 x 13 inch pan. Combine potatoes, salt, 1/4 cup melted butter, onion, pepper, soup, sour cream, 1/4-1/2 cup grated cheese and milk. Pour into pan. Bake at 325 degrees for glass or 350 degrees for aluminum for 30 minutes. Sprinkle with rest of cheese, dot with butter and sprinkle with cornflake crumbs. Bake 20 minutes longer. Serves 15.