2 (10 oz.) pkg. frozen hash brown potatoes
1 lg. carton sour cream
1 can cream of chicken soup
1 stick butter
1 tsp. salt
1 tbsp. onion
2 c. crushed cornflakes
1/4 c. melted butter
2 c. grated cheese

Thaw hash browns. Combine sour cream, soup and 1/2 cup butter. Add salt, onion and cheese; mix well. Add potatoes. Place mixture in a 9 x 13 inch baking dish. Combine 1/4 cup melted butter and cornflakes; sprinkle on top of mixture. Bake at 350 degrees for 50 minutes or until golden brown.