2 lbs. frozen hash browns, defrosted
3/4 c. melted butter, divided
1 tsp. salt
1/4 tsp. pepper
1/4 c. instant onion or 1/2 c. fresh onion
1 can cream of celery soup
1/2 pt. to 1 ptsp. sour cream
1 c. crushed cornflakes for topping

Mix half of melted butter with potatoes. Add remaining ingredients except cornflakes. Mix remaining butter with crushed cornflakes; use as topping.

Bake 1-1/2 to 2 hours at 350°F.

Serves 10-12.