1 (2 lb.) pkg. frozen hash brown potatoes
1 (16 oz.) can sour cream
1 (10 oz.) pkg. grated Cheddar cheese
3/4 c. diced onion
1/2 c. melted butter
1 can cream of chicken soup
1 tsp. salt
1 sm. clove garlic, minced
1 1/2 c. corn flakes (potato chips or Pepperidge Farm dressing may be used)
1/2 c. butter, melted

Mix all ingredients, except corn flakes and 1/2 cup melted butter. Grease a 9 x 13 inch baking dish and put in potato mixture. Mix crushed corn flakes with 1/2 cup melted butter and spread over potato mixture. Cover and chill overnight. Bake, uncovered, at 300 degrees for 45-55 minutes.