2 (10 oz.) pkg. frozen hash browns
3/4 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
1 1/2 c. sharp shredded cheese
2 c. crushed cornflakes

Mix the cornflakes with 1/4 cup butter and set aside. Defrost potatoes. Combine in large mixing bowl with 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased casserole dish. Cover with buttered cornflakes.

Bake at 350°F for 45 minutes.