1 (30 oz.) bag frozen hash browns, thawed
2 c. sour cream
1 can cream of chicken soup
1 cube melted butter
1 tsp. salt
1 tbsp. grated onion
2 c. shredded cheddar cheese
2 c. crushed cornflakes mixed with 1/4 c. melted butter

Let potatoes stand until thawed. Mix soup, sour cream, butter, salt, onion and cheese. Mix well and fold into potatoes. Place in 2 quart casserole, or large oblong baking pan. Sprinkle with buttered cornflake crumbs. Bake uncovered for 50 minutes at 350 degrees. Best if mixed 2 hours before baking.