2 lbs. bag frozen chopped hash browns (I thawed them a little in microwave
first)
16 oz. sour cream
2 cans cream of chicken soup (or 1 can cream of potato or 1 can cream of
celery)
1 lb. grated mild Cheddar cheese
1 lg. onion, chopped
1 stick melted butter
Salt and pepper to taste

Mix all together in large bowl. Top with 2 cups crushed cornflakes tossed in 1 stick butter. Bake at 350 degrees for about 1 hour. Topping should be put on after casserole has been in oven for 45 minutes.