Step 1

Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper.

Step 2

Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture.

Step 3

Spread evenly in a 9x13 casserole dish.

Step 4

Sprinkle the remaining ½ cup shredded cheddar evenly over the top.

Step 5

Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar.

Step 6

Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.