2 lb. frozen hash browns
1/2 to 1 c. butter
1 c. chopped onion
8 oz. shredded cheddar cheese
1 can cream of chicken soup
1 tsp. salt
Sprinkle of garlic salt
1 pt. sour cream
2 c. crushed corn flakes

Defrost potatoes. Reserve 1/2 stick butter for topping. Melt other 1/2 stick butter. Pour over thawed hash browns. Add all remaining ingredients and put in a greased casserole. Mix 1/2 stick melted butter with corn flakes and pour over top. Bake uncovered at 350 degrees for 1 1/2 hours. Can be made ahead and refrigerated uncooked until needed. I use a 9 x 13 Pyrex pan.