2 lb. frozen hash browns, thawed
1 pt. sour cream
1/2 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
2 c. Cheddar cheese, shredded

TOPPING:

2 c. crushed cornflakes
1/2 c. melted butter

Mix ingredients. Spread in a 9 x 13 inch pan. Mix cornstarch and butter spread on potatoes. Bake at 250 degrees for 1 1/2 hours.