2 lb. frozen hash browns (thawed)
2 sticks butter
1 can cream of chicken soup
1 (8 oz.) pkg. Cheddar cheese
1 pt. sour cream
1 tsp. salt or Lawry seasoning
A little garlic
1/2 c. onions (optional)
2 c. crushed cornflakes for topping

Mix all together except 1/2 stick butter and pour into greased casserole. Melt the other half stick of butter and pour over 2 cups crushed cornflakes. Put on top of potato mixture. Bake at 350 degrees, uncovered, for 1 1/2 hours.