Cheesy Hashbrown Casserole

2 lb hashbrowns (not the shredded kind)
2 cups sour cream
1 can cream of mushroom soup (undiluted)
2 cups shredded cheddar cheese
1/4 cup melted butter
2 tablespoons dried minced onion
1 teaspoon salt
dash pepper

Mix all the ingredients in a large bowl, and pour into a 13" x 9" baking dish.

Topping:

1/2 cup melted butter
3 cups crushed cornflakes

Mix the melted butter and cornflakes, and spread evenly on top of hashbrown mixture. Bake in a 350° oven for 1 hour.