Hash Brown Potato Casserole

	2 cups shredded Cheddar cheese
	1 can cream of chicken soup
	1 cup sour cream
	1 cup finely chopped onion
	1/4 cup melted butter
	1/4 tsp. salt
	1/4 tsp. pepper
	1 (32 oz) pkg. frozen hash brown potatoes, thawed
	1 cup cornflakes, crushed
	1 Tbsp. melted butter Mix cheese, soup, sour cream, 1/4 cup butter, salt & pepper Fold in thawed hash brown potatoes Bake in 13 x 9 baking dish Mix crushed cornflakes & 1 Tbsp. melted butter together Sprinkle on top of potatoes Bake at 350 degrees for 1 hour Comment:  This is a Cracker Barrel Restaurant recipe.

From the kitchen of:  Lynne Hyman, 3rd. & Temple Church of Christ, Lubbock, Texas