1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
1 stick (1/2 cup) butter, melted
1 (30 ounce) bag frozen, shredded hashbrowns, thawed
2 cups shredded Velveeta cheese
1 cup crushed cornflakes

In a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter. Pour mixture into a 13 x 9 x 2-inch greased baking dish. Sprinkle the cornflake crumbs over the top. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 10 minutes longer or until bubbly and browned lightly.

Serve with sour cream on the side.

Serves: 8