1/4 c. butter
1 (24 oz.) pkg. hashbrown potatoes
1/4 c. instant minced onion
1 tsp. garlic salt
1/3 to 1/2 c. grated American cheese
Paprika
Pepper

In a shallow 3-quart casserole or a 9 inch x 13 inch pan, melt butter. Coat frozen hashbrowns on both sides with melted butter; set aside.

Sprinkle instant minced onion over remaining butter in pan. Place buttered hashbrowns on top of onions in pan. Sprinkle garlic salt over top of hashbrowns, then sprinkle grated cheese over top of hashbrowns. Sprinkle lightly with paprika and pepper.