2 lb. frozen hashbrowns
1 can cream of mushroom soup
1 small onion, chopped
cornflakes, crushed
2 sticks butter
8 oz. sour cream
1 pkg. cheddar cheese, shredded

Dot hashbrowns with 1 stick butter. Mix mushroom soup, sour cream and onion together. Spread on top of potatoes. Top with cheddar cheese, crushed corn flakes and drizzle with 1 stick of melted butter.

Bake at 350°F for 90 minutes.