Cracker Barrel's Hashbrown Casserole

Cracker Barrel's Hashbrown Casserole

2 pounds frozen hash browns -- thawed
1/2 cup margarine -- melted
1 can cream of chicken soup -- condensed
1 pint sour cream
1/2 cup onion -- chopped
2 cups cheddar cheese -- shredded
1 teaspoon salt
2 cups Cornflakes -- crushed
1/4 cup margarine -- melted

Combine melted margarine, soup sourcream, onion and cheese. and mix with
hashbrowns. Put all in a 3 quart casserole. Saute cornflakes in margarine and
sprinkle on top. Cover and bake at 350 degrees for about 40 minutes.