Beth's Cheesy Potatoes

If you were at the Mustard Seed Cafe Sunday and enjoyed the great potato dish that was served by Beth Buttermore, here's the recipe courtesy of Beth:

1 2lb. bag frozen southern style hash brown potatoes

1 stick melted butter

1 med. onion, chopped

8 oz. sour cream

8 oz. shredded sharp cheddar

1 can Healthy Request cream of chicken soup

½ can milk

1½ c. cornflake crumbs or crushed cornflakes

Preheat the oven to 350. Grease a 9x13 dish. Pour in frozen potatoes. In a separate bowl, whisk the soup with the milk; add the sour cream and mix; add the butter and mix; add the cheese and onion and mix; and pour over. Sprinkle the cornflakes on top and bake uncovered for 1½ hours.