Cheesy Hash Brown Casserole

Lance made this for our Mother's Day breakfast at my mom's house.

Along with an "omelet bar". An easy savory twist to just plain hash browns. :)
(Click on the photo to view a close up, yummier image)

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1/2 cup chopped onions (We used green onions)
2 cups shredded Cheddar cheese (Sharp is the best!)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (Next time we will try it with French's Onions)
1/4 cup melted butter

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium heat, cooked the butter, soup and sour cream till hot and well mixed.
   
3. In a large bowl, combine melted cheese mixture with hash browns, chopped onion, salt and pepper.
   
4. Place mixture in a buttered 3 quart casserole dish.
5. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
6. Bake covered in preheated oven for 40 minutes.

Recipe Courtesy: allrecipes.com