1 (16 oz.) bag hashbrowns
1 can cream of chicken soup
1 sm. chopped onion
2 c. cubed Velveeta cheese
1 pt. sour cream
8 oz. bag Mozzarella cheese

TOPPING:

Melt 1 stick butter
2 c. cornflakes

Mix together and pat in 9 x 12 inch cake pan. Top with cheese. Melt 1 stick butter and 2 cups cornflakes. Sprinkle over top. Bake at 350 degrees for 1 hour. Serves 8-10.