Hashbrown Casserole

I got this one from my friend Beth Lincoln.

Ingredients

• 2lbs frozen hashbrowns, thawed
• 1 med onion finely chopped
• 1 cream of chicken soup
• 8oz sour cream
• 2 stick of butter, melted
• 8oz mild cheddar, shredded
• 3 cups cornflakes, crushed

 Combine all ingredients except cornflakes and 1 stick of butter in a large mixing bowl.  Transfer to a creased 9x13 dish.  Mix cornflakes and butter.  Top hashbrown mixture with cornflakes.  Bake at 350 for 1 hour.

My 2 cents worth:

• I use ritz crackers instead of cornflakes.
• YUMMMMMMY!