1 (2 lb.) frozen hash browns
8 oz. sour cream
10 oz. Cheddar cheese
1 can cream of mushroom soup
1/2 c. butter, melted
1/2 c. chopped green onion
Garlic salt to taste
1/2 tsp. pepper
1 tsp. salt

Mix all ingredients together. Cover and store in refrigerator overnight. Cover with corn flake crumbs. Bake in 9 x 13 inch pan at 350 degrees for 45 minutes, uncovered.