Funeral Potatoes (Alison Pantry)

2 lbs Frozen hash brown shreds
1 can cream of mushroom soup
½ cup melted butter
2 cups shredded cheddar cheese
Chopped onions (as much as desired)
1 cup sour cream
Crushed cornflakes

Combine soup with sour cream, butter, cheese and onions. Add mixture to frozen hash brown shreds. Spread in 9x13 pan. Top with remaining cheddar cheese and cornflakes. Bake at 350 for 60-75 minutes.