Hash Brown Casserole

3/4 Cup onion, chopped
1/2 Teaspoon paprika
1/2 Teaspoon freshly ground black pepper
1 (32 oz) Package frozen Southern-style hash brown potatoes, diced
2 Tablespoons butter, melted & divided
1 (10 3/4 oz) Can cream of chicken soup, undiluted
8 Ounces Velveeta Light processed cheese, cubed
1 (8 oz) Carton light sour cream
Cooking spray
2 Cups cornflakes, coarsely crushed

Preheat oven to 350�F.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese in a medium microwave-safe bowl. Microwave at HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Stir in sour cream. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13" x 9" baking dish coated with cooking spray.
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture. Bake at 350�F for 1 hour.