Special Potatoes

1 bag (24 oz.) frozen shredded hashbrowns
2 C. sour cream
2 cans cream of chicken soup
1/2 C. melted margarine
2 T. minced onions
1/2 C. grated mild cheddar cheese
2 C. crushed cornflakes
2 T. melted margarine

Crumble hashbrowns and set aside. Mix together sour cream, cream of chicken soup, 1/2 C. margarine, minced onions and cheese. Add hashbrowns and mix. Pour contents into baking dish. Salt and pepper as desired. Mix cornflakes with 2 T. melted butter and sprinkle over potatoes. Cover and bake at 325 degrees for 1 hour (1 1/2 hours if it has been refrigerated).