Hashbrown Casserole

I don't usually MAKE side dishes. It takes enough planning and time and effort to make a main dish, so I typically just throw on some veggies and bread to complete our meals around here. This one is so simple, though, and it's a good "make ahead of time" dish, too, so you can put it in the fridge the night before.
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Hashbrown Casserole

Ingredients:
2 lb. bag of frozen, shredded hashbrown potatoes (I don't use the entire bag)
1/4 c melted butter
10.75 oz can of condensed cream of chicken soup
8 oz. sour cream
1 c shredded cheddar cheese
salt and pepper to taste
crushed cornflakes (I don't crush mine very much...do as you wish :) )

Instructions:
1. Let the hashbrowns sit out for about 30 minutes before you're ready to work with them. Throw them on the floor like you would a bag of ice if they still feel hard. You need them to be easy to mix with other ingredients.
2. Combine all ingredients but hashbrowns and cornflakes into a large!! bowl.
3. Mix in hashbrowns a little at a time.
4. Pour all into very lightly greased baking pan.
5. Bake at 350 for 40 minutes.
6. Add cornflakes on top for last 10 minutes of baking.