Weekend Brunch: Hash Brown Bake

A few weeks ago my family and I attended a wedding at The Iris Inn (http://www.irisinn.com/), a bed and breakfast in Waynesboro, Virginia that was just lovely. And of course, since I am a collector of recipes, I couldn't wait to ask the owners of the inn for a copy of the following--a simple take on the classic hash brown breakfast side dish. This bake was the hit of the morning; we were practically fighting over who would get the last scoop.
Here's the recipe below; serve it up with some canadian bacon and scrambled eggs. Bon appetit!

HASH BROWN BAKE
Serves 6-8
Courtesy of The Iris Inn

Ingredients
2 lbs. frozen frozen hash browns with onions and peppers
1 can cream of mushroom soup
1 cup sour cream
1 small onion, chopped
2 cups shredded cheddar cheese
1/4 lb butter (1 stick), melted
1 cup crushed cornflakes

Instructions
Grease a 9x13" casserole dish with nonstick spray. Mix crushed cornflakes with melted butter and set aside. Mix remaining ingredients in a large bowl. Add mixture to casserole dish and top with cornflake topping. Bake at 350 degrees F for one hour.