Fancy Hashbrown Casserole

Casserole:

• 2 lb bag shredded hashbrowns (defrost in refrigerator if frozen) 
• 8 oz block extra sharp cheddar cheese, grated
• 16 oz. Sour Cream
• 10 oz. can cream of chicken soup
• 1 whole med. yellow or white onion, diced fine
• 2 Tbsp unsalted butter 
• Sea salt & Fresh Ground Black Pepper, to taste

Topping:

• 2 c. Cornflakes cereal, crushed OR
• 1 c. Cheez-It crackers plus 1 c. French Fried Onion Rings, crushed) 
• 1/2 stick unsalted butter

Lightly sauté onions in 2 Tbsp butter.  Do not cook all the way because they will cook more during baking.

In a large bowl, combine thawed hashbrowns, onions, cream of chicken soup, sour cream, cheese, salt, and pepper.  Blend well.  Pour in a 9x13 casserole dish that has been sprayed with cooking spray.

In a small saucepan pan, melt 1/2 stick butter and add crushed cornflakes.  Stir to coat well.  Top casserole with cornflakes.

Bake for 45 minutes at 350°.