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Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, onion, cheese, salt
and pepper in a large bowl.
Stir in hash brown potatoes.
Pour and evenly spread into a greased 9x13.
In a medium bowl, melt butter and stir in crushed cornflakes.
Evenly top casserole with buttered corn flakes.
Bake at 350 degrees F for 30-45 minutes.
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