Party Potato Casserole

makes 12-16 servings
Potato Casserole
1 (2 lb) pkg frozen hashbrowns, shredded or cubed
16 oz (2 cups) sour cream
1 can cream of chicken soup
1/2 cup onion (half a medium onion) finely chopped
1/2 cup melted butter
salt & pepper to taste (depends on if you use salted or unsalted butter)
2 cups shredded cheddar cheese
2 cups crushed corn flakes
1/4 cup melted butter
1.  Preheat oven to 350°.  Lightly grease a 9x13 baking dish. 
2.  In a large bowl, mix together sour cream, soup, onion, melted butter, salt and pepper.  Stir in frozen hashbrowns until mixed together.  Sometimes I thrown in a little extra cheese at this point, shhhhh don't tell.  Spread into the baking dish and top with cheese.
3.  Melt 1/4 cup butter and stir with crushed cornflakes.  Sprinkle topping over cheese on casserole.  Bake @ 350° for 45-50 min or until hot and bubbly. 
**Note: I use the shredded hashbrowns which only come in 1 lb, 14 oz packages.  As a result I cut down on the melted butter just a bit, maybe by a few tablespoons, that way the casserole isn't too runny.