1 lb hash browns, frozen
1 lb sour cream
1 can cream of chicken soup
1 pkg shredded cheddar cheese
1 stick butter
1/2 onion–chopped
salt and pepper
Cornflakes
Combine all ingredients and top with a layer of crushed cornflakes in a 9×13 pan. Cover with aluminum foil and bake at 350 for an hour and a half. Continue to bake until nice and bubbly and top is browned slightly. It is better to overbake a bit to ensure that the flavors have mixed throughout the pan.