2 lb. frozen hash brown potatoes
3/4 c. melted butter
1/2 c. chopped onion
1 tbsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
2 c. crushed cornflakes

Defrost potatoes. In a large bowl, combine the potatoes, 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese. Place in a buttered 13 x 9-inch pan. Mix crushed cornflakes with 3 tablespoons melted butter. Sprinkle over mixture.

Bake, uncovered, at 350°F for 1 hour.