1 (32 oz.) pkg. hash browned potatoes, thawed
1/2 c. chopped onions
1 c. sour cream
2 c. crushed cornflakes
3/4 c. butter
1 can cream of chicken soup, undiluted
1 c. shredded cheese

Combine thawed potatoes, onion, 1/2 cup butter, chicken soup, sour cream, and cheese and mix well. Spoon into a casserole dish. Crush cornflakes and mix with remaining melted butter and sprinkle over the potato mixture. Bake at 350 degrees for 50 minutes. May be mixed the day before and kept refrigerated and baked when desired.