Taste of Home had this recipe published about a year ago, and I've had it sitting in my pile of recipes to try out.
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream
3/4 cup butter or margarine, melted, divided
3 tablespoons dried minced onion
1/2 teaspoon salt
1 package (32 oz) frozen southern-style hash brown potatoes, thawed.
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed cornflakes
In a large bowl, combine soup, sour cream, 1/2 cup butter, onion, and salt. Stir in potatoes and cheese. Transfer to a greased 13x9x2 baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350 degeres for 50-60 minutes or until heated through.
Yields: 8-10 Servings