1 (2 lb.) pkg. hash brown potatoes
1 1/2 sticks butter
1 c. chopped onion (opt.)
8 oz. shredded cheddar cheese
1 can cream of chicken soup
1 tsp. salt
Garlic salt
1 pt. sour cream

Defrost potatoes thoroughly. Reserve 1/2 stick butter. Mix all ingredients together in greased casserole. Mix extra butter with 2 cups of crushed corn flakes (or bread crumbs). Pour over top and bake 1 1/2 hours at 350 degrees.