2 lb. hash brown potatoes
2 cans mushroom soup
3 c. grated Cheddar cheese
1/2 c. chopped onion
1/2 c. sour cream
1 c. cornflakes
1 stick butter, melted

Place hash browns on bottom of pan. Add soup, sour cream, Cheddar cheese and onions. Top with cornflakes and butter. Bake at 350 degrees for 1 hour.