We all have a version of these potatoes that we love, but this one's my favourite. It's extra creamy and cheesy and one of the best sides to ever exist, EVER!
Leave hashbrowns to thaw for a couple of hours.
Preheat oven to 375 degrees F.
In a medium bowl, beat together the cream cheese, cream of celery soup and sour cream.
In a large bowl, mix together potatoes, onions, cheddar cheese, 1/4 cup butter and cream cheese mixture. Stir until the potatoes are completely coated.
Spread into a greased 9 x 13" pan. Cover with Cornflake crumbs and drizzle with the remaining 1/4 cup of melted butter.
Bake for 1 hour.