Potato Casserole

1-2 lb bag frozen hash browns, thawed
1 can cream of mushroom soup
1 8oz carton sour cream
2 cups grated cheddar cheese
1/4 cup grated onion
1/2 tsp salt
1/4 tsp pepper
1/2 cup melted margerine
2 cups cornflakes, crushed

Combine potatoes, soup, sour cream, cheese, onion, salt, pepper, and 1/4 cup melted margerine. Pour into buttered 9x13 baking dish. Combine remaining butter and cornflakes. Sprinkle on top of casserole. Bake at 350 for 45 minutes, or until bubbly.

Recipe from Aunt Pam