Baked Cheesy Hashbrowns

32-ounce bag frozen, shredded hashbrowns

1/2 cup melted butter

1 can cream of chicken soup

12 ounces grated American cheese

8 ounces sour cream

1 teaspoon salt

1/2 small onion, chopped

2 cups crushed cornflakes

1/2 cup melted butter

Put hashbrowns into an ungreased 9-by-13 pan. Mix the other ingredients and spread over the hashbrowns. Top with cornflakes and melted butter. Bake uncovered at 350 degrees for 45 minutes.