Em’s Hashbrown Casserole

A few years ago we put together a family cookbook. My sister-n-law submitted her hash brown casserole. This dish can be made the day before for a quick side.

2 pounds hashbrowns
1/2 cup butter, melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
1 tsp salt
1/4 tsp pepper
2 cups crushed cornflakes
1/4 cup butter, melted

Defrost hashbrowns.
Combine the butter, cream of chicken soup, sour cream, onion, salt and pepper. Mix with the hashbrowns. Pour into a 3 qt. casserole baking dish. Saute cornflakes in butter until golden brown. Sprinkle on top. Cover and bake at 350 for about 40 minutes.