1 32-ounce package frozen hash brown potatoes, thawed

1 10¾-ounce can cream of mushroom soup

1 pint sour cream

8 ounces shredded cheddar cheese (2 cups)

1 onion, diced

¼ cup milk

1 teaspoon salt

¼ teaspoon pepper

2 cups cornflakes, crushed to 1 cup