32 oz. shredded hash browns
1 c. cream of chicken soup
1 carton sour cream
1 (12 oz.) Velveeta or cheddar cheese, grated
2 c. cornflakes
1 stick butter
1 tsp. salt
1 sm. onion, diced

Place thawed hashbrowns in baking dish. Melt and mix soup, sour cream, cheese, salt and onion. Pour over hashbrowns. Place cornflakes over mixture and drizzle melted butter over them. Bake 45 minutes at 350 degrees.