1 (2 lb.) bag frozen hash brown potatoes
1/2 c. butter
1 c. finely chopped onion
8 oz. Cheddar cheese, shredded
1 can cream of chicken soup
1/2 tsp. garlic salt
1 c. sour cream
1 c. Hellmann's mayonnaise
2 c. corn flakes, coarsely crushed

Pour potatoes into lightly greased 9 x 13 inch glass baking dish and allow to thaw. Melt 1/2 of the butter (4 tablespoons) and pour over potatoes. Mix onions, shredded cheese, garlic salt, chicken soup, sour cream, and mayonnaise until fairly smooth. Pour this mixture over potatoes. Melt remaining butter; add corn flakes. Mix well and sprinkle over top. Bake, uncovered, 3/4 hour at 350 degrees. Can be made the night before and refrigerated until ready to bake; although baking time will be longer due to refrigeration. Serves 12-18.