Golden Au Gratin Potatoes

From Taste of Home Magazine

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup butter or margarine, melted, divided
3 tablespoons dried minced onion
1/2 teaspoon salt
1 package (32 ounces) frozen Southern-style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed cornflakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13 by 9 by 2-inch baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50-60 minutes or until heated through.

Yield: 8-10 servings.