1 (20 oz.) pkg. chopped hashbrown potatoes
1 pt. sour cream
1 sm. onion, chopped
1 tsp. salt
1 (10 oz.) pkg. sharp cheddar cheese
1 stick melted butter
1 can cream of chicken soup
1/4 tsp. pepper

TOPPING:

2 c. crushed cornflakes
1/2 stick melted butter

Completely thaw hashbrowns. Slightly cook onion in melted butter. Mix with hashbrowns, sour cream, soup, cheese, salt and pepper.

Pour into a greased oblong pan; mix topping of cornflakes and butter and spread over potato mixture. Bake for 45-60 minutes at 350 degrees. Serves 14-16.