2 lb. frozen hash brown potatoes
1/2 c. butter
2 c. sour cream
1 c. cream of chicken soup (undiluted)
1/2 c. chopped onion
2 c. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2 c. cornflake crumbs
1/2 c. butter

Combine potatoes and 1/2 cup melted butter in large bowl. Stir in sour cream, soup, onion, cheese, salt and pepper. Place in greased baking dish.

Combine cornflake crumbs and 1/2 cup melted butter; sprinkle over top. Cover with foil.

Bake at 350°F for 45 minutes, then uncover and continue baking for another 45 minutes.

Makes 12 servings.

Tastes like twice-baked potatoes.