1 (2 lb.) pkg. frozen hash brown potatoes
2 cans cream of potato soup
1 pt. sour cream
1/2 tsp. garlic salt
1/2 lb. sharp Cheddar cheese
1/2 c. butter, melted
1/2 c. bread crumbs

Butter 13 x 9 inch pan. Pour 1/2 of the potatoes in pan. Mix salt, sour cream and soup in a bowl. Pour half of this mixture over the potatoes in pan.

Mix butter and bread crumbs. Sprinkle half over potatoes in pan. Shred cheese. Sprinkle half over mixture in pan. Add rest of potatoes, soup mixture, bread crumbs and top with balance of cheese. Bake 1 hour at 350 degrees.