Hashbrown Casserole

Yield :12 servings
Prep : 10 min.  Bake: 45-60 min.

2 lbs. Frozen Hashbrowns
1 can Cream of Chicken Soup
1/2 C. Shredded Cheese
1 pt. Sour Cream
1/2 C. Chopped Onion
1 Cube Butter, melted
1 C. Cornflakes, crushed
1/2 C. Shredded Cheese

Greased a 9x13 pan and spread hashbrowns on the bottom.  Mix Soup, 1/2 C. Cheese, Sour Cream, and Onion and pour over top.  Mix in so all hashbrowns are well covered.  Mix remaining ingredients and spread on top.
Bake at 375 deg. for 45-60 min. or until bubbly and golden.

MY NOTE:  Some times I don't always have cornflakes on hand and I have used rice krispies, and cheerios as well.  Also this is really good served with the BBQ Short Ribs.