The Best Funeral Potatoes I've Ever Eaten

Last month I made some potatoes for a funeral at our church.  My sweet, 86 year old neighbor gave me her recipe, and I must say, they were the best funeral potatoes I've ever eaten.  Dustin concurred.  There are a couple of tricks that I'm convinced must be what made the difference. One is to sprinkle the cheese on the potatoes before pouring the soup mixture on.  The second was to mix the cornflakes with melted butter before sprinkling them on the top.  No soggy topping!

Funeral Potatoes
by: Donna 

32 oz. frozen hash browns (the cubed kind)
2 c. shredded cheddar cheese
1 c. sour cream
2 cans cream of chicken soup
1/4 c. butter, softened
1/2 c. chopped onion (I used my dehydrated onions and they worked great)
2 - 2 1/2 c. cornflakes
1/4 c. melted butter

Pour your hash browns into a 9X13 pan.  Sprinkle the shredded cheese over the top of the potatoes.  In a bowl, mix together the onions, butter (not melted), sour cream and cream of chicken soup and spread it over the top of the cheese.  Crush the cornflakes and mix it with the melted butter and sprinkle that over the top (I ended up adding a little more cornflakes so it went farther).  Bake at 350 degrees for 30-35 minutes or until it is bubbly.