1  package (20 ounces) frozen shredded hash brown potatoes, thawed
        2  cups (8 ounces) shredded cheddar cheese
    1/2  cup chopped onion
    1/2  teaspoon salt
    1/2  teaspoon pepper
1-1/2  cups sour cream
        1  can (10-3/4 ounces) cream of chicken soup, undiluted
1-1/2   cups cornflakes, lightly crushed
        1  tablespoon butter, melted
        1  tablespoon minced fresh parsley

In a large bowl, combine the hash browns, cheese, onion, salt and pepper.  In another bowl, combine the sour cream and soup.  Pour over potato mixture and mix gently to combine.  Transfer to a 3-qt. baking dish coated with nonstick cooking spray.  Toss cornflakes and butter; sprinkle over the top.  Bake, uncovered, at 350F for 45-55 minutes or until heated through.  Sprinkle with parsley.
Yield: 12 servings.