2 lb. Ore-Ida hash browns, thawed
1 medium onion, diced
2 cans cream of mushroom soup
2 c. grated Cheddar cheese
3/4 c. melted butter
2 c. crushed cornflakes

Mix thawed potatoes, onion, soup, cheese and 2 tablespoons of melted butter. Pour into lightly greased 9 x 13-inch baking dish.

Mix cornflakes and remaining melted butter. Spread over potato mixture.

Bake at 325°F for 1 hour.