Mix:

1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onion
8 oz. Cheddar cheese, grated
1/2 tsp. salt

Add:

2 lbs. frozen hashbrown potatoes

Mix real good, pour into a 9 x 13 inch pan.

Crush:

1 1/2 c. cornflakes on top

Melt:

1/4 c. butter

Drizzle over the cornflake crumbs. Bake 1 hour and 15 minutes at 350 degrees.