Ingredients:

• 40 oz. hashbrown cubes
• 2 cans cream of chicken soup
• 1 onion, chopped and sautéed
• ½ tsp. pepper
• 1 tsp. salt
• 1 c. sour cream
• 4 c. sharp cheddar cheese, grated
• ½ c. butter, melted
• 2 c. cornflakes, crushed

Directions:

Mix the first 7 ingredients together and place in a 9x13 pan. Bake at 350 degrees for 1 hour. Combine melted butter and crushed cornflakes and spread on top. Bake an additional 5 minutes.

Tips:

Don't spread the cornflakes over the entire dish if you plan on reheating it later on (the cornflakes can go really hard) - apply fresh for best results.