6 med. potatoes OR frozen hash browns
1 can cream of chicken soup
1/4 c. butter
1/3 c. minced onion
1 pt. sour cream
1 1/2 c. cheddar cheese
Crushed cornflakes
Melted butter

Cook potatoes, peel and grate or use a package of frozen hash browns. Heat butter with soup. Blend in sour cream, onion and cheese into soup. Stir in potatoes. Place in 2 1/2 to 3 quart casserole. Mix cornflakes in melted butter; sprinkle over top. Bake at 350 degrees for 45 minutes.