1 (2 lb.) bag hash brown potatoes, thawed
2 c. (8 oz.) shredded Cheddar cheese
1 onion, chopped
1 (16 oz.) carton commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. melted butter, divided
1 tsp. salt
1/4 tsp. pepper
2 c. crushed cornflakes cereal

Combine first 5 ingredients in a bowl; add 1/4 cup butter, salt, and pepper. Pour into a lightly greased 13 x 9 x 2 inch baking pan, spreading smoothly. Combine cereal crumbs with remaining 1/4 cup butter; sprinkle over casserole. Bake at 350 degrees for 1 1/2 hours, or until browned. Yield: 8 to 10 servings.