1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1/2 c. butter, melted
1/2 c. chopped onions
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 1/2 c. shredded Cheddar cheese
1/4 tsp. garlic powder
1 tsp. seasoned salt

Combine thawed potatoes with all other ingredients in a large mixing bowl and mix well. Spoon into a greased 2 1/2 quart casserole. Bake at 350 degrees for 50 to 60 minutes. Top should be very lightly crusted. Serves 12.