Yummy Potatoes (Funeral Potatoes)

1 (2 lb.) Bag frozen hash browns, thawed
1 tsp. salt
¼ cup butter, melted (optional)
1 tsp. instant onion
1 can cream of mushroom soup
½ cup milk
1 (8 oz.) carton sour cream
2 cups (8 oz.) cheddar cheese, shredded
cornflake crumbs

Combine salt, butter, onion, soup, milk & sour cream: stir in potatoes. Turn half of mixture into a buttered 9x13 inch pan. Sprinkle with ½ of the cheese. Top with remaining potato mixture and cheese. Bake at 350° uncovered until bubbly, about 30 minutes. Serves 12