Amy's Hash Browns Casserole

My co-worker, Amy, gave me this recipe today. She swears it is the "best hashbrown casserole in the world".

• Ready In: 1 hr 25 mins
• Yields: 1 13X9 Pan

Ingredients

• 1⁄2 onion, diced
• 1⁄2 cup butter
•  salt
•  pepper
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 2  cups Velveeta cheese, grated (I just cut into cubes)
• 2  lbs frozen hash browns (diced or shredded)

• TOPPING

• 1⁄4 cup butter
• 2  cups  corn flakes

Directions

1. Saute onion in 1/2 cup butter.
2. Combine onion/butter mixture in a bowl with salt, pepper, cream of mushroom soup, sour cream, Velveeta cheese, and hash browns; mix until combined.
3. Pour mixture into a greased 9x13 pan.
4. Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes to1 hour.
5. Remove foil and stir well.
6. Melt the 1/4 cup butter and combine with the cornflakes.
7. Toss well, until coated.
8. Spread on top of potato mixture.
9. Bake, uncovered, for 15 more minutes, or until corn flake mixture is toasty.