Cracker Barrel's Hashbrown Casserole



2 pounds - Hashbrowns, frozen
1/2 cup - Butter, melted
1 can - Cream of chicken soup
1 pint - Sour cream
1/2 cup - Onion, chopped
2 cups - Cheddar cheese, grated
1 teaspoon - Salt
1/4 teaspoon - Pepper
2 cups - Cornflakes, crushed
1/4 cup - Butter, melted

Defrost hashbrowns.

Combine next 7 ingredients and mix with hashbrowns.
Put all in a 3 quart casserole dish.
Saute cornflakes in butter and sprinkle on top.

Cover and bake at 350 degrees for about 40 minutes.

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