1/2 c. chopped onions
1/4 c. butter
1 whole regular can cream of chicken soup, undiluted
2 lbs. frozen hash brown potatoes
2 c. sour cream (1 pint)

TOPPING:

2 c. shredded cheddar cheese
1 c. cornflakes crumbs

Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into a greased 13 x 9 inch baking pan. Combine cheese and cornflakes; spread over top. Bake at 350 degrees for 45 minutes. Yield: 12 servings.