In a large bowl, mix together hashbrowns, cheddar cheese, cream of chicken soup, ½ cup melted butter, sour cream, and chopped onion. Season with salt and pepper.
Transfer the mixture to a greased baking dish.
In a separate bowl, mix crushed cornflakes with ¼ cup melted butter. Sprinkle over the hashbrown mixture.
Bake for 45 minutes or until the casserole is heated through and the top is golden brown.
Let it rest for a few minutes before serving.
Notes
Thaw hashbrowns before baking for even cooking.
• Mix ingredients thoroughly for a uniform taste.
• Use sharp cheddar for a bolder flavor.
• Bake until the top is golden brown for a crispy texture.
• Let it rest for a few minutes before serving to set properly.