2 lb pkg. frozen hash browns, thawed
3/4 cup (1 1/2 sticks) melted butter, divided
1 cup chopped onions
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton dairy sour cream
2 cups shredded cheddar cheese
2 cups corn flakes, crushed
garlic salt, to taste
parsley sprigs, for garnish (optional)

Preheat oven to 350°F.

Combine potatoes, 1 stick butter, onions, soup, dairy sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining 1/2 stick butter. Sprinkle over potato mixture.

Bake at 350°F for 1 hour. Garnish with parsley, if desired.

Submitted by: Jessica Johnson