1 (2 lb.) pkg. Southern-style chunk hash browns (slightly thawed)
1 cup (2 sticks) butter, melted
1 (10 oz.) can cream of mushroom soup
1 cup dairy sour cream
2 cups sharp cheddar cheese (shredded)
1 small/medium onion (minced)
salt and pepper, to taste

TOPPING:

2-3 cups crushed cornflakes
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F.

In large bowl, combine hash browns, soup, dairy sour cream, cheese, melted butter, onion and salt and pepper. Mix thoroughly. Spread mixture in large rectangular baking dish.

For topping, put crushed cornflakes in bowl, add melted butter, mix with spoon (or hands) until cornflakes are coated with butter. Spread over hash brown mixture evenly.

Bake at 350°F for 45 minutes.

Submitted by: Kat Sutton