1 can cream of chicken soup
1 1/2 c. cheddar cheese, grated
1/2 c. onion, green or dry
2 lb. bag hash brown potatoes, frozen
1 pt. sour cream
1/4 lb. butter
Cornflakes, crushed

Heat soup, sour cream, and butter until melted. Mix onion and potatoes and cheese. Mix all ingredients together and pour into a 9 x 13 inch greased pan or casserole dish. Sprinkle with crushed cornflakes. Bake 1 hour and 15 minutes at 350 degree oven. Serve hot.