1 can cream of chicken soup
1 C shredded cheddar cheese
½ C milk
½ C sour cream
1/3 C finely chopped onions
½ tsp pepper
1 bag hash browns, thawed
½ C cornflakes, crushed
Combine the soup, cheese, milk, sour cream, onions & pepper and mix well. Stir in the hash browns and mix. Place the mixture in a prepared baking dish and cover. Bake at 350°F for 45 minutes.
Remove from the oven and sprinkle with the crushed cornflakes, return to the oven & bake uncovered for about 20 minutes. Let stand for 10 minutes before serving.
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